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Italian Sausage Stew
with mushrooms / zucchini

Active: 35 min Total: 35 min
The combination of textures and flavors in this cozy Italian soup made it an instant classic when we featured it in 2017.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Italian Sausage Stew:
  • Onions, medium - 1 , chopped
  • Carrots - 1/2 lb , chopped
  • Celery - 2 ribs , chopped
  • Mushrooms, any button - 8 oz , quartered
  • Zucchini - 12 oz , chopped
  • Oil, olive - 1 Tbsp + 1 Tbsp
  • Italian sausage, uncooked - 8 oz
  • Italian seasoning - 1 tsp
  • Salt - 1/2 tsp
  • Tomatoes, crushed (15 oz / 397 g) - 1 can
  • Stock, any type - 3 cups
  • Thyme, fresh - 2 sprigs
  • Baby spinach - 4 oz
  • Lemon juice - 1 tsp
  • Hot sauce of choice (opt) - 1 tsp

Prep

  1. Onions / Carrots / Celery - Prep as directed and combine. (Can be done up to 5 days ahead)
  2. Mushrooms / Zucchini - Prep as directed and store separately. (Can be done 1 day ahead)

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Make

  1. Heat a Dutch oven over medium-high heat. Add first part of oil and then mushrooms. Saute mushrooms until golden brown and tender, 4 to 5 minutes. Set mushrooms aside and return pan to heat.
  2. Add second part of oil and then onions, carrots, and celery to heated oil. Saute until onions soften, 3 to 4 minutes.
  3. Add sausage and stir to combine. Saute until sausage begins to break down and brown in spots, 3 to 4 minutes. Stir in zucchini, Italian seasoning, and salt and cook until fragrant, ~1 minute more.
  4. Pour tomatoes, stock, thyme sprigs, and reserved mushrooms over sausage and vegetables. Bring to a simmer. Simmer until zucchini is tender, 8 to 10 minutes.
  5. Stir in spinach, lemon juice, and hot sauce (if using). Taste and season with some salt and pepper.
  6. Remove and discard thyme sprigs.
  7. Divide soup between bowls and enjoy!

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