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Italian Sausage Stew

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."
  • Total Time
    Prep: 5 min. Bake: 35 min.
  • Makes
    6-8 servings


  • 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


  • 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.

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