This Italian Sausage and Vegetable Stew is a comforting one-pot wonder filled with robust flavors. It’s flexible, hearty, and perfect for cozy meals or feeding a crowd. The aroma of fennel, garlic, and herbs simmering with sweet tomatoes and vegetables will have everyone gathered around the kitchen.
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Why You’ll Love This Italian Sausage and Vegetable Stew
- Flavorful & satisfying: Savory sausage, sweet vegetables, and rich tomato-herb broth create rustic, refined depth.
- Flexible one-pot meal: Swap vegetables based on season or what’s in your crisper—method stays the same.
- Fantastic leftovers: Flavors meld and deepen overnight, reheating beautifully for easy meals.
- Nourishing & wholesome: Packed with vegetables and protein, it’s balanced, cozy, and vibrant.
Ingredients & Tools
- 450 g Italian sausage (sweet or hot, casings removed)
- 1 large yellow onion, diced
- 2 medium carrots, peeled and sliced into rounds
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 medium zucchini, halved and sliced
- 800 g canned crushed tomatoes
- 480 ml chicken or vegetable broth
- 2 tsp dried oregano
- 1 tsp dried basil
- 1 bay leaf
- Salt and black pepper to taste
- 2 tbsp olive oil
- Fresh parsley for garnish (optional)
Tools: A large Dutch oven or heavy-bottomed pot, a wooden spoon, a sharp knife, and a cutting board.
Notes: Using good-quality sausage really makes a difference here—it’s the flavor foundation. And don’t skip the bay leaf; it adds a subtle, aromatic depth that ties everything together beautifully.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 22 g |
| Fat: | 28 g |
| Carbs: | 22 g |
| Fiber: | 6 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 1 hour
Before You Start: Tips & Ingredient Notes
- Choose your sausage wisely. Sweet Italian sausage gives a milder, fennel-forward flavor, while hot sausage adds a pleasant kick. If you’re sensitive to spice, go with sweet—you can always add red pepper flakes later.
- Don’t rush the vegetable sauté. Taking the time to properly soften the onion, carrots, and celery (the soffritto) builds a sweet, savory base that’s essential for a rich-tasting stew.
- Consider browning the sausage well. Those crispy, caramelized bits left in the pot are packed with flavor. They’ll deglaze when you add the liquid, creating a more complex broth.
- Fresh herbs are a bonus, not a requirement. While dried oregano and basil work perfectly here, a handful of fresh basil or parsley stirred in at the end will add a lovely burst of freshness.
How to Make Italian Sausage and Vegetable Stew
Step 1: Heat the olive oil in your large Dutch oven or pot over medium-high heat. Add the Italian sausage (casings removed), breaking it up with a wooden spoon as it cooks. You’re looking for a nice, deep brown color here—this should take about 6-8 minutes. Those browned bits on the bottom of the pot are flavor gold, so don’t be shy. Once the sausage is cooked through and nicely colored, use a slotted spoon to transfer it to a plate, leaving the rendered fat behind.
Step 2: To the same pot, add the diced onion, carrots, and celery. Sauté them in the sausage drippings for about 5-7 minutes, until the onions become translucent and the carrots start to soften. You’ll notice the aroma becoming sweeter and more fragrant. Now, stir in the minced garlic and cook for just another minute until it’s fragrant—be careful not to let it burn.
Step 3: Add the chopped red bell pepper and sliced zucchini to the pot. Cook for another 4-5 minutes, stirring occasionally, until the peppers begin to soften. The vegetables should still have a bit of bite to them at this stage, as they’ll continue cooking in the broth.
Step 4: Return the browned sausage to the pot. Pour in the crushed tomatoes and the broth, then add the dried oregano, dried basil, and the bay leaf. Give everything a good stir, scraping the bottom of the pot to lift up all those delicious browned bits. This is where the magic starts.
Step 5: Bring the stew to a lively simmer, then immediately reduce the heat to low. Cover the pot with a lid, leaving it slightly ajar to allow some steam to escape. Let it simmer gently for 25-30 minutes. You’ll know it’s ready when the vegetables are tender but not mushy, and the flavors have melded together beautifully.
Step 6: Taste the stew and season with salt and black pepper as needed. Remember, the sausage and broth already contain salt, so taste first! Remove and discard the bay leaf. If you’re using fresh parsley, stir it in now. Let the stew sit off the heat for 5-10 minutes before serving—this allows the flavors to settle and intensify.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 4 days.
- Freezer: Freeze in airtight containers or bags for up to 3 months. Thaw overnight in refrigerator.
- Reviving: Reheat gently on stovetop, adding a splash of broth if too thick. Stir occasionally.
Serving Suggestions
Complementary Dishes
- Crusty Garlic Bread — Perfect for dipping into the rich, tomato-based broth and soaking up every last drop.
- A Simple Arugula Salad — The peppery arugula with a lemony vinaigrette provides a bright, crisp contrast to the hearty, savory stew.
- Creamy Polenta — A soft bed of cheesy polenta makes a wonderful base for the stew, adding a comforting, creamy element.
Drinks
- A Medium-Bodied Red Wine — A Chianti or Sangiovese has enough acidity to cut through the richness of the sausage and tomatoes without overpowering the dish.
- Sparkling Water with Citrus — The effervescence and hint of lemon or lime cleanse the palate between bites, making each spoonful taste fresh.
- An Italian Lager — A crisp, cold lager like Peroni offers a refreshing counterpoint to the stew’s deep, savory flavors.
Something Sweet
- Affogato — A simple dessert of vanilla gelato drowned in a shot of hot espresso is elegant, easy, and contrasts the savory meal perfectly.
- Lemon Olive Oil Cake — The bright, citrusy notes and moist crumb provide a lovely, not-too-sweet finish that feels light after a rich stew.
- Amaretti Cookies — These classic Italian almond cookies are crunchy, chewy, and just sweet enough to enjoy with a post-dinner coffee.
Top Mistakes to Avoid
- Overcrowding the pot when browning the sausage. If you add too much sausage at once, it will steam instead of brown. Cook it in batches if necessary to get that crucial caramelization.
- Adding the garlic too early. Garlic burns quickly and turns bitter. Always add it towards the end of sautéing your vegetables, just until fragrant.
- Boiling the stew vigorously. A gentle simmer is key. A rolling boil can break down the vegetables too much and make the sausage tough.
- Skipping the tasting step at the end. Seasoning is personal! Always taste and adjust the salt and pepper after cooking, as the saltiness of the broth and sausage can vary.
Expert Tips
- Tip: For a thicker stew, mash a few of the cooked vegetable pieces against the side of the pot with your spoon during the last 10 minutes of cooking. This will naturally thicken the broth without needing any flour or cornstarch.
- Tip: If you have time, let the finished stew cool completely and then reheat it the next day. The flavors meld and intensify overnight, making it taste even more incredible.
- Tip: Add a parmesan rind to the pot while the stew simmers. It melts into the broth, adding a subtle, savory umami depth that’s absolutely divine.
- Tip: If you prefer a less fatty stew, you can use turkey or chicken Italian sausage. Just be sure to add an extra tablespoon of olive oil to the pot before browning, as these leaner sausages render less fat.
FAQs
Can I make this stew in a slow cooker?
Absolutely. Brown the sausage and sauté the onions, carrots, and celery in a skillet first to develop flavor. Then, transfer everything to your slow cooker, add the remaining ingredients (except the zucchini), and cook on low for 6-7 hours or high for 3-4 hours. Add the zucchini in the last 30-45 minutes of cooking so it doesn’t get too mushy.
Can I freeze Italian Sausage and Vegetable Stew?
Yes, it freezes beautifully! Let the stew cool completely, then transfer it to airtight containers or freezer bags, leaving a little space for expansion. It will keep for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of broth if it seems too thick.
What other vegetables can I add?
This stew is very forgiving. Cubed potatoes, sweet potatoes, kale, spinach, or mushrooms would all be wonderful additions. Just adjust the cooking time accordingly—harder veggies like potatoes should go in with the carrots, while leafy greens can be stirred in during the last 5 minutes.
Is there a way to make this recipe spicier?
For more heat, use hot Italian sausage and add a pinch of red pepper flakes when you add the dried herbs. You can also garnish with sliced fresh chili or a drizzle of chili oil when serving for an extra kick.
My stew is too thin. How can I thicken it?
If your stew is too brothy, you can simmer it uncovered for an extra 10-15 minutes to reduce and concentrate the liquid. Alternatively, mix a tablespoon of tomato paste with a little of the stew liquid to form a slurry, then stir it back in. This will thicken it slightly and add more tomato flavor.
Italian Sausage And Vegetable Stew
Make a delicious Italian Sausage and Vegetable Stew in one pot! This hearty, flexible recipe is perfect for weeknights. Get the easy, step-by-step guide now.
Ingredients
For the Ingredients
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450 g Italian sausage (sweet or hot, casings removed)
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1 large yellow onion (diced)
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2 medium carrots (peeled and sliced into rounds)
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2 celery stalks (diced)
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3 cloves garlic (minced)
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1 red bell pepper (chopped)
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1 medium zucchini (halved and sliced)
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800 g canned crushed tomatoes
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480 ml chicken or vegetable broth
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2 tsp dried oregano
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1 tsp dried basil
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1 bay leaf
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Salt and black pepper (to taste)
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2 tbsp olive oil
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Fresh parsley (for garnish (optional))
Instructions
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Heat the olive oil in your large Dutch oven or pot over medium-high heat. Add the Italian sausage (casings removed), breaking it up with a wooden spoon as it cooks. You’re looking for a nice, deep brown color here—this should take about 6-8 minutes. Those browned bits on the bottom of the pot are flavor gold, so don’t be shy. Once the sausage is cooked through and nicely colored, use a slotted spoon to transfer it to a plate, leaving the rendered fat behind.01
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To the same pot, add the diced onion, carrots, and celery. Sauté them in the sausage drippings for about 5-7 minutes, until the onions become translucent and the carrots start to soften. You’ll notice the aroma becoming sweeter and more fragrant. Now, stir in the minced garlic and cook for just another minute until it’s fragrant—be careful not to let it burn.02
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Add the chopped red bell pepper and sliced zucchini to the pot. Cook for another 4-5 minutes, stirring occasionally, until the peppers begin to soften. The vegetables should still have a bit of bite to them at this stage, as they’ll continue cooking in the broth.03
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Return the browned sausage to the pot. Pour in the crushed tomatoes and the broth, then add the dried oregano, dried basil, and the bay leaf. Give everything a good stir, scraping the bottom of the pot to lift up all those delicious browned bits. This is where the magic starts.04
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Bring the stew to a lively simmer, then immediately reduce the heat to low. Cover the pot with a lid, leaving it slightly ajar to allow some steam to escape. Let it simmer gently for 25-30 minutes. You’ll know it’s ready when the vegetables are tender but not mushy, and the flavors have melded together beautifully.05
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Taste the stew and season with salt and black pepper as needed. Remember, the sausage and broth already contain salt, so taste first! Remove and discard the bay leaf. If you’re using fresh parsley, stir it in now. Let the stew sit off the heat for 5-10 minutes before serving—this allows the flavors to settle and intensify.06
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