Chunky Italian Sausage Stew Cook Once Eat Twice Category
Warm, hearty, and brimming with vibrant flavors, this Chunky Italian Sausage Stew is the ultimate comfort food that’s perfect for busy weeknights or meal prepping. Featuring juicy Italian sausages, tender vegetables like carrots, zucchini, and spinach, and a rich, fire-roasted tomato base, this stew brings rustic Italian goodness to your table. The addition of cannellini beans and fragrant herbs like oregano and basil layers in hearty, aromatic depth, while the optional kick of crushed red pepper adds just the right amount of spice. With its "cook once, eat twice" appeal, this recipe yields eight generous servings, making it ideal for families or storing leftovers for effortless lunches or dinners. Serve it piping hot with a sprinkle of fresh parsley and Parmesan cheese for a comforting dish that truly satisfies.
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Recipe Information
Ingredients
- 4 links Italian sausages (mild or spicy, as preferred)
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 3 medium carrots, peeled and sliced into rounds
- 2 stalks celery stalks, sliced
- 1 large zucchini, diced
- 2 cans canned fire-roasted diced tomatoes (14.5 oz each)
- 4 cups low-sodium chicken or vegetable broth
- 1 can cannellini beans, drained and rinsed
- 4 cups baby spinach leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoons crushed red pepper flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped
- freshly grated Parmesan cheese (optional, for serving)
Instructions
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
Add the Italian sausages and cook for 6–8 minutes, turning occasionally, until browned on all sides. Remove the sausages and set aside.
In the same pot, add the remaining 1 tablespoon of olive oil. Add the diced onion, garlic, carrots, and celery. Sauté for 5–7 minutes until the vegetables are softened.
Slice the browned sausages into thick rounds. Return them to the pot, along with the zucchini, fire-roasted diced tomatoes, chicken or vegetable broth, cannellini beans, oregano, basil, crushed red pepper flakes (if using), salt, and black pepper. Stir well to combine.
Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally.
After 30 minutes, add the baby spinach leaves and stir until wilted, about 2–3 minutes.
Taste the stew and adjust the seasoning with more salt and pepper, if needed.
Serve the stew hot, garnished with fresh parsley and, if desired, freshly grated Parmesan cheese.
To enjoy later, store the stew in an airtight container in the refrigerator for up to 4 days. Reheat on the stove or in the microwave before serving.
Nutrition Facts
Calories |
1733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.0 g | 137% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 5641 mg | 245% | |
| Total Carbohydrate | 116.0 g | 42% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 20.2 g | ||
| Protein | 86.8 g | 174% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 654 mg | 50% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 4233 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
