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Tomato Sausage Stew

By: Jeanette Jones  
"My husband and I host a soup luncheon at his office every Christmas. When trying out new recipes for it. I modified one to make this hearty stew. It combines my favorite sausage with fennel and garlic. --Jeannette Jones of Muncie, Indiana"

Rating: This weblink has been rated 3 times with an average star rating of 4.3 Read Reviews (2)

Rate/Review | 78 people have saved this

Prep Time:
10 Min
Cook Time:
35 Min
Ready In:
45 Min

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Original Recipe Yield 6 servings
 

Ingredients

  • 1/2 pound turkey Italian sausage links, casings removed
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 3/4 cup chopped carrots
  • 1 bulb fennel, chopped
  • 1/3 cup chopped celery
  • 1 (14.5 ounce) can reduced-sodium chicken broth
  • 3 medium tomatoes - peeled, seeded and chopped
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1 cup small uncooked seashell pasta
  • 1 (15 ounce) can navy beans, rinsed and drained
  • 1/2 cup shredded Parmesan cheese

Directions

  1. In a Dutch oven, cook the sausage, onion and garlic over medium heat until meat is no longer pink; drain. Add the carrots, fennel and celery; cook until vegetables are softened. Stir in the broth to loosen any browned bits from pan. Add tomatoes, basil, oregano and salt. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender.
  2. Stir in pasta and beans. Add enough water to cover. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Sprinkle with Parmesan cheese.

Footnotes

  • Nutritional Analysis: One serving (1-1/2 cups) equals 247 calories, 6 g fat (2 g saturated fat), 24 mg cholesterol, 900 mg sodium, 36 g carbohydrate, 7 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 6, 2006 by JDVMD 
As written, this was fine but with some changes it was much better. I added red wine, a can of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 4, 2007 by mustang mandie 
My husband and I absolutely LOVE this recipe. We did change the tomatoes, we used a 28 oz. can... MORE

 
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