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Tomato Sausage Stew

 Tomato Sausage Stew
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
6 ServingsPrep: 10 min. Cook: 45


  • 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


  • 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

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Tomato Sausage Stew (continued)

Directions (continued)

  • tender. Sprinkle with cheese. Yield: 6 servings.
Nutritional Facts: One serving (1-1/2 cups) equals 247 calories, 6 g fat (2 g saturated fat), 24 mg cholesterol, 900 mg sodium, 36 g carbohydrate, 7 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.