Italian Sausage Stew
with mushrooms / zucchini
This cozy Italian soup, which we last featured in 2020, has been a member favorite. Its satisfying combination of flavors and textures makes it both comforting and filling.
Ingredients
- 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
- Thyme, dried - 1/2 tsp
- Salt - 1/2 tsp
- Tomatoes, crushed (15 oz / 397 g) - 1 can
- Stock, any type - 3 cups
- Baby spinach - 4 oz
- Lemon juice - 1 tsp
- Hot sauce (opt) - 1 tsp
Prep
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Onions / Carrots / Celery - Prep as directed and combine. (Can be done up to 5 days ahead)
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Mushrooms / Zucchini - Prep as directed and store separately. (Can be done 1 day ahead)
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Make
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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.
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Add second part of oil and then onions, carrots, and celery to heated oil. Saute until onions soften, 3 to 4 minutes.
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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, thyme, and salt and cook until fragrant, ~1 minute more.
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Pour tomatoes, stock, and reserved mushrooms over sausage and vegetables. Bring to a simmer. Simmer until zucchini is tender, 8 to 10 minutes.
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Stir in spinach, lemon juice, and hot sauce (if using). Taste and season with some salt and pepper.
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Divide soup between bowls and enjoy!
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