Tomato Sausage Stew Recipe

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Tomato Sausage Stew Recipe
Tomato Sausage Stew Recipe photo by Taste of Home
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Tomato Sausage Stew Recipe

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My husband and I host a soup luncheon at his office every Christmas. When trying out new recipes for it. I modified one to make this hearty stew. It combines my favorite sausage with fennel and garlic. —Jeannette Jones of Muncie, Indiana
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 45
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 45

Ingredients

  • 1/2 pound turkey Italian sausage links, casings removed
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 3/4 cup chopped carrots
  • 1 fennel bulb, chopped
  • 1/3 cup chopped celery
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 3 medium tomatoes, peeled, seeded and chopped
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1 cup uncooked small pasta shells
  • 1 can (15 ounces) navy beans, rinsed and drained
  • 1/2 cup shredded Parmesan cheese

Directions

In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the carrots, fennel and celery; cook until vegetables are softened.
Stir in the broth to loosen any browned bits from pan. Add tomatoes, basil, oregano and salt. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender.
Stir in pasta and beans. Add enough water to cover. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Sprinkle with cheese. Yield: 6 servings.
Originally published as Tomato Sausage Stew in Light & Tasty October/November 2002, p29

Nutritional Facts

1-1/2 cups: 247 calories, 6g fat (2g saturated fat), 24mg cholesterol, 900mg sodium, 36g carbohydrate (0 sugars, 7g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch.

  • 1/2 pound turkey Italian sausage links, casings removed
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 3/4 cup chopped carrots
  • 1 fennel bulb, chopped
  • 1/3 cup chopped celery
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 3 medium tomatoes, peeled, seeded and chopped
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1 cup uncooked small pasta shells
  • 1 can (15 ounces) navy beans, rinsed and drained
  • 1/2 cup shredded Parmesan cheese
  1. In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the carrots, fennel and celery; cook until vegetables are softened.
  2. Stir in the broth to loosen any browned bits from pan. Add tomatoes, basil, oregano and salt. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender.
  3. Stir in pasta and beans. Add enough water to cover. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Sprinkle with cheese. Yield: 6 servings.
Originally published as Tomato Sausage Stew in Light & Tasty October/November 2002, p29

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momgille User ID: 8501161 231638
Reviewed Aug. 23, 2015

"Great soup... Would suggest adding soup over cooled pre-cooked noodles my shell noodles were over cooked, probably simmered too long..."

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