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Italian Stew

 Italian Stew
"To create this tasty chili-like stew, I started with a pound of Italian sausage and just kept adding different ingredients that appealed to me," says Joann Schultz of Stevens Point, Wisconsin. "Everyone who tries it enjoys it."
6 ServingsPrep: 20 min. Cook: 40 min.


  • 1 pound Johnsonville® Mild Ground Italian Sausage
  • 1 medium onion, chopped
  • 1/2 cup chopped celery
  • 2 medium carrots, sliced 1/8 inch thick
  • 1/4 to 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups water
  • 1 can (14-1/2 ounces) Italian stewed tomatoes
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 3/4 cup uncooked instant rice


  • In a skillet, cook the sausage until no longer pink; drain. Add
  • onion, celery, carrots, Italian seasoning, basil, salt and pepper.
  • Cook and stir over medium heat for 5 minutes or until the vegetables
  • are crisp-tender. Stir in the water, tomatoes and soup; bring to a
  • boil. Reduce heat; cover and simmer for 30 minutes or until
  • vegetables are tender. Stir in the rice; cover and cook for 10
  • minutes or until tender. Yield: 6 servings.
Nutritional Facts: 1 serving (1 cup) equals 239 calories, 10 g fat (4 g saturated fat), 30 mg cholesterol, 999 mg sodium,

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Italian Stew (continued)

Nutritional Facts: 27 g carbohydrate, 3 g fiber, 11 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.