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Italian Sausage Stew
with mushrooms and zucchini

Active: 25 min Total: 25 min
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.


Italian Sausage Stew:
  • 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


  1. 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)
  2. Mushrooms / Zucchini - Prep as directed and store separately. (Can be done 1 day ahead)

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  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 chard stems, 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 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 for 5 minutes to let the flavors come together. Add chopped zucchini and cook just until starting to turn tender, 1 to 2 minutes.
  5. Stir in chard leaves, 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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