Italian Sausage Zucchini Stew
Cozy up with a bowl of hearty Italian Sausage Zucchini Stew, a vibrant, veggie-packed dish that's bursting with flavor! Combining tender bites of zucchini, carrots, and celery with savory Italian sausage and a fragrant blend of oregano, basil, and garlic, this one-pot wonder is as comforting as it is satisfying. Simmered in a rich tomato and chicken broth base, this stew is perfect for chilly nights or when you're craving a rustic, wholesome meal. Ready in just an hour and ideal for meal prep, it’s easy to customize with spicy sausage or a hint of red pepper flakes for an extra kick. Garnish with fresh parsley, serve with crusty bread, and enjoy a homestyle Italian classic that’s as nutritious as it is delicious! Perfect for family dinners or leftover lunches, this recipe will become an instant favorite.
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Recipe Information
Ingredients
- 1 pound Italian sausage (mild or spicy)
- 2 medium Zucchini
- 2 medium Carrots
- 2 medium Celery stalks
- 1 medium Yellow onion
- 4 cloves Garlic cloves
- 28 ounces Diced tomatoes (canned)
- 4 cups Chicken broth
- 2 tablespoons Olive oil
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Heat a large pot or Dutch oven over medium heat.
Add the olive oil and Italian sausage, breaking the sausage into small pieces as it cooks. Cook until browned, about 5-7 minutes.
Remove the sausage from the pot and drain any excess fat, leaving about 1 tablespoon in the pot.
Add the chopped onion, carrots, and celery to the pot. Sauté for 5 minutes, stirring occasionally, until the vegetables are slightly softened.
Add the minced garlic and cook for another 1-2 minutes, until fragrant.
Stir in the diced tomatoes, chicken broth, oregano, basil, salt, black pepper, and crushed red pepper flakes if using.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes to allow the flavors to meld.
Meanwhile, chop the zucchini into bite-sized pieces.
Add the zucchini and cooked sausage back into the pot.
Simmer uncovered for another 10-15 minutes, or until the zucchini is tender but not mushy.
Taste and adjust the seasoning with more salt or pepper if needed.
Serve hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
1879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.3 g | 163% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 267 mg | 89% | |
| Sodium | 13007 mg | 566% | |
| Total Carbohydrate | 107.0 g | 39% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 67.4 g | ||
| Protein | 93.0 g | 186% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 520 mg | 40% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 5124 mg | 109% | |
*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.
