Low Carb Italian Sausage Stew
Warm up with a hearty and healthy bowl of Low Carb Italian Sausage Stew, a flavor-packed dish that's perfect for cozy nights or meal prepping. Bursting with vibrant veggies like zucchini, red bell pepper, and cauliflower, this keto-friendly stew is anchored by the bold, savory goodness of Italian sausage. Simmered with aromatic garlic, onions, and Italian seasoning in a rich tomato and chicken broth base, it delivers robust flavors while keeping carbs to a minimum. Ready in just 50 minutes, this one-pot wonder is easy to make and even easier to love. Garnish with fresh parsley for a touch of brightness, and serve it steaming hot for a satisfying, guilt-free dinner the whole family will enjoy. Perfect for low-carb, gluten-free, or keto lifestyles!
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Recipe Information
Ingredients
- 1 pound Italian sausage (mild or spicy, as preferred)
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 3 Garlic cloves, minced
- 2 medium Zucchini, chopped
- 1 large Red bell pepper, diced
- 2 cups Cauliflower florets
- 1 14-ounce can Canned diced tomatoes (unsalted)
- 2 cups Chicken broth (low-sodium)
- 1 tablespoon Tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon Paprika (smoked or sweet)
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Heat a large pot or Dutch oven over medium heat. Add the olive oil and let it warm up for about 30 seconds.
Remove the casings from the Italian sausage (if applicable) and add it to the pot. Cook the sausage, breaking it into small crumbles with a spoon, until browned and fully cooked, about 7 minutes. Remove the sausage with a slotted spoon and set aside.
In the same pot, add the diced onion and sauté for 3-4 minutes until translucent. Then, add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the chopped zucchini, red bell pepper, and cauliflower florets. Cook the vegetables for about 5 minutes until they start to soften.
Add the canned diced tomatoes, chicken broth, and tomato paste to the pot. Stir well to combine.
Return the cooked sausage to the pot, along with the Italian seasoning, paprika, salt, and black pepper. Stir everything together.
Bring the stew to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 20 minutes, stirring occasionally, to allow the flavors to meld and the vegetables to become tender.
Taste and adjust seasoning with additional salt or pepper if needed.
Serve the stew hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
1621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.4 g | 147% | |
| Saturated Fat | 35.0 g | 175% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 267 mg | 89% | |
| Sodium | 4707 mg | 205% | |
| Total Carbohydrate | 77.6 g | 28% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 38.9 g | ||
| Protein | 84.2 g | 168% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 397 mg | 31% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 4160 mg | 89% | |
*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.
