Hearty Tomato and Sausage Stew
Warm up your soul with this hearty tomato and sausage stew, a comforting one-pot marvel bursting with vibrant flavors and nourishing ingredients. This rustic recipe combines the rich savoriness of browned Italian sausage, the sweetness of sautéed vegetables like carrots, celery, and red bell pepper, and the bright acidity of crushed tomatoes. Tender russet potatoes and kale add substance and nutrition, while aromatic herbs like oregano and basil infuse the stew with cozy, Italian-inspired notes. Perfect for a busy weeknight, this easy-to-make dish comes together in just an hour and is ideal for meal prepping or feeding a crowd. Serve it with crusty bread or over fluffy rice, and don’t forget a sprinkle of Parmesan cheese for the ultimate finishing touch. Whether you're chasing warmth on a chilly evening or simply craving a bowl of hearty comfort, this stew delivers in every spoonful!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage (mild or spicy, casings removed)
- 1 medium yellow onion, diced
- 4 units cloves of garlic, minced
- 3 medium carrots, peeled and cut into rounds
- 2 stalks celery stalks, chopped
- 1 large red bell pepper, diced
- 28 ounces canned crushed tomatoes
- 4 cups chicken or vegetable broth
- 2 medium Russet potatoes, peeled and cut into cubes
- 1 unit bay leaf
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 cups kale, stems removed and leaves chopped
- 2 tablespoons fresh parsley, chopped
- optional grated Parmesan cheese (optional, for serving)
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the sausage and cook, breaking it apart with a wooden spoon, until browned and fully cooked, about 5-6 minutes. Remove the sausage with a slotted spoon and set aside.
In the same pot, add the diced onion and cook for 3-4 minutes, stirring often, until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the carrots, celery, and red bell pepper to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Pour in the crushed tomatoes and chicken or vegetable broth. Stir to combine.
Add the cubed potatoes, bay leaf, oregano, basil, salt, and black pepper. Bring the mixture to a boil.
Reduce the heat to a simmer. Cover the pot partially and let it cook for 20 minutes, stirring occasionally, until the potatoes are fork-tender.
Return the cooked sausage to the pot, along with the chopped kale. Stir and cook for another 5 minutes, until the kale is wilted and tender.
Remove the bay leaf and discard.
Taste the stew and adjust seasoning with additional salt or pepper if needed.
Ladle the stew into bowls, garnish with fresh parsley, and sprinkle with grated Parmesan cheese if desired. Serve hot with crusty bread or over rice.
Nutrition Facts
Calories |
407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 1746 mg | 76% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 9.4 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 151 mg | 12% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1142 mg | 24% | |
*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.
