Italian Sausage Stew Recipe

5 1 2
Publisher Photo

Italian Sausage Stew Recipe

Read Reviews
5 1 2
Publisher Photo
In North Syracuse, New York, Cnora Cooper warms up her family with this satisfying stew. "Add a green salad and hot Italian bread for a great meal on a cool spring day," she suggests. "Leftovers are terrific, too."
MAKES:
6-8 servings
TOTAL TIME:
Prep: 5 min. Bake: 35 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 5 min. Bake: 35 min.

Ingredients

  • 1-1/2 pounds bulk Italian sausage
  • 1 cup water, divided
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1 can (10-1/2 ounces) condensed French onion soup, undiluted
  • 3 medium potatoes, diced
  • 1/2 teaspoon Worcestershire sauce
  • 1 package (10 ounces) frozen peas and pearl onions
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 3 tablespoons all-purpose flour
  • Grated Parmesan cheese, optional

Directions

In a Dutch oven or large kettle over low heat, cook sausage in 1/2 cup water until no longer pink; drain. Add tomatoes, soup, potatoes and Worcestershire sauce; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in peas and mushrooms; cover and simmer for 15 minutes or until vegetables are tender. Combine flour and remaining water to form a smooth paste; stir into stew. Bring to a boil; cook and stir for 2 minutes over medium heat. Sprinkle servings with Parmesan cheese if desired. Yield: 6-8 servings.
Originally published as Italian Sausage Stew in Quick Cooking March/April 1998

  • 1-1/2 pounds bulk Italian sausage
  • 1 cup water, divided
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1 can (10-1/2 ounces) condensed French onion soup, undiluted
  • 3 medium potatoes, diced
  • 1/2 teaspoon Worcestershire sauce
  • 1 package (10 ounces) frozen peas and pearl onions
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 3 tablespoons all-purpose flour
  • Grated Parmesan cheese, optional
  1. In a Dutch oven or large kettle over low heat, cook sausage in 1/2 cup water until no longer pink; drain. Add tomatoes, soup, potatoes and Worcestershire sauce; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in peas and mushrooms; cover and simmer for 15 minutes or until vegetables are tender. Combine flour and remaining water to form a smooth paste; stir into stew. Bring to a boil; cook and stir for 2 minutes over medium heat. Sprinkle servings with Parmesan cheese if desired. Yield: 6-8 servings.
Originally published as Italian Sausage Stew in Quick Cooking March/April 1998

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Cawilde User ID: 3560384 47074
Reviewed Dec. 29, 2010

"This recipe is wonderful. I shared it with all my co-workers who loved it as well."

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