Favorite Italian Sausage Stew Recipe

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Favorite Italian Sausage Stew Recipe photo by Taste of Home

Favorite Italian Sausage Stew Recipe

Read Reviews

Here's your answer to what's for dinner on those cold winter nights. Our Test Kitchen created this savory, chunky stew that will warm you head to toe!

Recommended: 42 Cozy Stews to Warm You Up When the Temperature Takes a Tumble

MAKES:

4 servings

TOTAL TIME:

Prep: 15 min. Cook: 30 min.

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VERIFIED BY Taste of Home Test Kitchen

MAKES:

4 servings

TOTAL TIME:

Prep: 15 min. Cook: 30 min.

Ingredients

1/2 pound bulk Italian sausage
2 garlic cloves, minced
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
4 small red potatoes, quartered
1/4 cup sliced fresh carrots
1 tablespoon minced fresh basil
1/2 cup sliced zucchini
1 can (14-1/2 ounces) reduced-sodium beef broth
1 tablespoon cornstarch
1/4 cup shredded Parmesan cheese, optional

Directions

In a large saucepan, cook sausage over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain.
Add tomatoes, potatoes, carrots and basil to sausage mixture. Bring to a boil. Reduce heat; add zucchini. Cover and simmer 10 minutes.
Combine broth and cornstarch until smooth; stir into stew. Simmer until vegetables are tender and stew is thickened, 5-10 minutes more. Sprinkle with cheese if desired. Yield: 4 servings.

Originally published as Italian Sausage Stew in Cooking for 2 Winter 2009, p37

Nutritional Facts

1-1/4 cups: 187 calories, 8g fat (3g saturated fat), 25mg cholesterol, 868mg sodium, 20g carbohydrate (8g sugars, 2g fiber), 9g protein.

Ingredients
Directions

1/2 pound bulk Italian sausage
2 garlic cloves, minced
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
4 small red potatoes, quartered
1/4 cup sliced fresh carrots
1 tablespoon minced fresh basil
1/2 cup sliced zucchini
1 can (14-1/2 ounces) reduced-sodium beef broth
1 tablespoon cornstarch
1/4 cup shredded Parmesan cheese, optional

In a large saucepan, cook sausage over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain.
Add tomatoes, potatoes, carrots and basil to sausage mixture. Bring to a boil. Reduce heat; add zucchini. Cover and simmer 10 minutes.
Combine broth and cornstarch until smooth; stir into stew. Simmer until vegetables are tender and stew is thickened, 5-10 minutes more. Sprinkle with cheese if desired. Yield: 4 servings.

Originally published as Italian Sausage Stew in Cooking for 2 Winter 2009, p37

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Reviews forFavorite Italian Sausage Stew

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MY REVIEW

katakins User ID: 3866465 170478

Reviewed Apr. 20, 2010

"Yum... The recipe is very easy.. Yes I would make it again. I did ofcourse put my own twist to it. I added oregano, rosemary and fresh chopped spinach. With a loaf of crusty bread a family favorite."

MY REVIEW

HiOnLife User ID: 215101 100114

Reviewed Aug. 23, 2009

"I made this stew today and you're absolutely correct Jan - it's delicious and definitely a keeper. I was able to use fresh basil from my garden and I grated the zucchini and added it at the last minute. Anyway you make this will be a winner. Thank you for bumping it up. "

MY REVIEW

Jan2 User ID: 116031 157397

Reviewed Aug. 14, 2009

"We will be definately making this again. I made some changes, using what I had on hand.

Used Spicy Italian sausage links, browned them in frypan, and cut them in ¼ inch slices.(Browning them before slicing helps them keep their shape.) Used 1 pint home canned tomatoes and added ¼ tsp oregano and ¼ tsp dried basil (in addition to the fresh basil in the recipe.) Omitted the zucchini, and added 1 pt. home canned green beans and about 10 quartered fresh mushrooms. Jan."

MY REVIEW