Italian Sausage And Vegetable Stew Recipes

HOMEMADE ITALIAN SAUSAGE STEW

Steps:

• In a Dutch oven, over medium heat, brown sausage; drain. Add the water, potatoes, carrots, celery, onions, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat; cover and cook over low heat for 1 hour or until sausage is no longer pink and vegetables are tender. , Add the ketchup, green pepper and parsley; cook 12-15 minutes longer or until pepper is tender. Discard bay leaf. , Combine cornstarch and cold water until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

ITALIAN SAUSAGE AND VEGETABLE STEW

Steps:

• Cook sausage in large saucepan, covered, over medium to medium high heat for 5 minutes or until browned; pour off drippings.
• Add frozen vegetables, zucchini, tomatoes, mushrooms and garlic; bring to a boil.
• Reduce heat to low, simmer, covered for 10 minutes.
• Cook, uncovered, 5 to 10 minutes or until juices have thickened slightly.

SAUSAGE-AND-VEGETABLE STEW

Steps:

• Heat the olive oil in a Dutch oven or heavy pot over medium heat. Add the onion and garlic; cook, stirring occasionally, until soft and glistening, about 6 minutes. Add the paprika and 1 teaspoon salt; cook until the oil turns deep red, about 1 minute. Add the flour and cook until just toasted, 30 more seconds. Immediately whisk in 4 cups water. Add the kielbasa, carrots, parsnips, potatoes and 1 1/2 teaspoons salt.
• Bring the soup to a boil, then reduce to a simmer; cover and cook until the vegetables are tender and the broth has thickened, about 20 minutes. Add the vinegar and season with pepper.
• Combine about half of the parsley with the sour cream in a small bowl and season with salt and pepper. Ladle the stew into bowls; top with the remaining parsley, a dollop of herbed sour cream and a sprinkle of paprika. Serve with bread.

FAVORITE ITALIAN SAUSAGE STEW

Steps:

• In a large saucepan, cook sausage over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain., Add tomatoes, potatoes, carrots and basil to sausage mixture. Bring to a boil. Reduce heat; add zucchini. Cover and simmer 10 minutes., Combine broth and cornstarch until smooth; stir into stew. Simmer until vegetables are tender and stew is thickened, 5-10 minutes more. Sprinkle with cheese if desired.

ITALIAN SAUSAGE AND PEPPER STEW

Steps:

• In 6-quart Dutch oven, cook and stir sausage and bell peppers over medium-high heat about 8 minutes or until sausage is no longer pink; drain.
• Reduce heat to medium-low. Stir in tomatoes and basil; cover and simmer 10 minutes.
• Meanwhile, cook and drain pasta as directed on package. Serve sausage and peppers over cooked pasta; top with cheese.

SAUSAGE AND KALE STEW

Steps:

• Heat a Dutch oven over medium heat. Add sausage and cook, breaking it up with a fork, until browned and crumbly, 5 to 7 minutes. Stir in onion and cook until soft, 4 to 5 minutes. Add garlic, and cook another 2 to 3 minutes.
• Add kale and cook until wilted, 1 to 2 minutes. Stir in tomatoes and pepper; bring to a simmer. Add vegetable broth and diced potato; cover and simmer for 15 minutes.
• Add beans and continue to simmer until beans are warm, 2 to 3 minutes. Add water if needed to keep stew from getting too thick or salty.

ITALIAN SAUSAGE STEW

Steps:

• In a large Dutch oven, brown sausage over medium heat; drain.
• Add in water, potatoes, carrots, celery, onions, Worcestershire sauce, and seasonings.
• Bring mixture to a boil; lower heat; cover and simmer for 1 hour or until sausage is not pink and vegetables are tender.
• Add ketchup, green pepper, and parsley.
• Cook an additional 12-15 minutes or until pepper is tender.
• Throw out bay leaf.
• Mix together cornstarch and cold water; blend until smooth; stir into stew.
• Bring to a boil; cook and stir for 2 minutes or until thickened.

ITALIAN WHITE BEAN AND SAUSAGE STEW

Steps:

• Soak beans in cold water, 8 hours to overnight.
• Drain beans and set aside.
• Make a cut down the center of each sausage and peel off the casing. Transfer sausage into a dry soup pot over medium-high heat. Brown sausage, while breaking it up into small pieces with a wooden spoon, 5 to 7 minutes. Cook and stir until juices start to caramelize and stick to the bottom of the pan, creating a fond, 3 to 5 minutes.
• Add onion and stir to coat in the rendered sausage fat. Cook until onion starts to turn translucent, about 5 minutes. Add white wine to deglaze the pot. Add black pepper, red pepper flakes, bay leaf, and water.
• Add drained beans, increase heat to high, and bring to a boil. Once boiling, reduce heat to medium-low and simmer for 30 minutes. Add salt and continue to simmer until beans are tender, about 30 more minutes. Taste beans to be certain they are perfectly cooked.
• Smash about 1/4 of the beans with a potato masher to give the stew a creamy texture if desired. Stir in chopped kale, increase heat to medium, and cook until tender, 10 to 15 minutes. Taste and adjust salt.
• Ladle hot soup into bowls, drizzle with olive oil, and sprinkle with Parmigiano-Reggiano cheese and a pinch of red pepper flakes.