Italian Sausage Stew
with mushrooms and zucchini
Classically Italian, the flavors of this soup develop quickly thanks to browned Italian sausage and a mix of herbs and vegetables.
Smarts: To add flavor or spice, use any variety of sausage you like - a spicy Italian sausage makes a great addition if you like a little heat.
Ingredients
- Chard, any type - 3 leaves, chopped, leaves and stems separate
- Onions, medium - 1, chopped
- Carrots - 1/2 lb, chopped
- Celery - 2 ribs, chopped
- Mushrooms, any button - 8 oz, sliced (look for pre-sliced to save time)
- Zucchini - 8 oz, chopped
- Oil, olive - 1 Tbsp + 1 Tbsp
- Italian sausage, uncooked - 12 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
- Lemon juice - 1 tsp
- Hot sauce of choice (opt) - 1 tsp
Nutrition Facts
Prep
- Chard / Onions / Carrots / Celery - Prep as directed. Store chard leaves in one container. Combine chard stems, onions, carrots and celery in another container. (Can be done up to 5 days ahead)
- Mushrooms / Zucchini - Prep as directed and store separately. (Can be done 1 day ahead)
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Make
- 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.
- Add second part of oil and then chard stems, onions, carrots and celery to heated oil. Saute until onions soften, 3 to 4 minutes.
- Add sausage and stir to combine. Saute until sausage begins to break down and brown in spots, 3 to 4 minutes. Stir in Italian seasoning and salt and cook until fragrant, ~1 minute more.
- Pour tomatoes, stock, thyme sprigs and reserved mushrooms over sausage and vegetables. Bring to a simmer. Simmer for 5 minutes to let the flavors come together. Add chopped zucchini and cook just until starting to turn tender, 1 to 2 minutes.
- Stir in chard leaves, lemon juice and hot sauce (if using). Taste and season with some salt and pepper.
- Remove and discard thyme sprigs.
- Divide soup between bowls and enjoy!
Nutrition Facts
Reviews
Ratings
56 reviews
This is actually one of my favorites, but I made several changes, thus the 3 star rating. Hubby doesn't like beans so I used a diced potato instead (sautéed with the onions, celery, and carrots). I substituted spinach for the chard. I used 1/2 pound ground turkey breast in place of half of the Italian sausage (to keep it a bit leaner). This made an incredibly tasty soup that was great reheated for lunch the next day. I'd recommend that this recipe is re-launched with the above substitutions. It was very good!
0 HelpfulThis soup got a bit acidic--it might have been the sausage I used. It was fine for dinner, but I was not enthusiastic about the leftovers.
0 Helpful