READY IN 1 hr

Aunt Rita's Italian Stew

Read Reviews (8)

"I love this recipe that my Aunt Rita makes! It's easy and very soul warming. It goes well over rice, egg noodles, pasta, mashed potatoes, or by itself with garlic bread on the side. For a vegetarian option or vegetable side dish option, just omit the sausage. Use spicy sausage if you like it hot." — Jenny Collins

Directions

Cook the sausage with onion and garlic in a large, deep skillet or pot over medium heat, until the meat is browned, 10 to 15 minutes, stirring frequently. Mix in the summer squash, zucchini, carrots, mushrooms, and stewed tomatoes, reduce heat to medium-low, and bring the mixture to a simmer. Cook, stirring occasionally, until the vegetables are tender, about 20 minutes. Sprinkle with Parmesan cheese, and serve.

Kitchen-Friendly View

PREP 30 mins
COOK 30 mins
READY IN 1 hr

Footnotes

Cook's Note
I use my food processor to slice all the vegetables.

Reviews More Reviews

Sep 30, 2010

This is DELICIOUS! A great summer recipe. The only thing I did differently was to slice the zucchini and squash thickly (maybe 1/2 inch) so that they keep a little bit of crunch to them. We ate it over egg noodles and everyone enjoyed it. We froze leftovers and it was just as good after thawing again as it was the first time!

—SandyShores

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Aug 02, 2010

Delicious. I didn't use the mushrooms to make it more kid-friendly. Great summer meal. Thanks!

—VJA727

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10 Ratings

Jan 08, 2012

This is a very delicious dish. I used sweet Italian poultry sausage and did include the carrots and mushrooms. I also added some salt and pepper. It is different enough from my other Italian dishes to be a nice change. Hubby and I really enjoyed it! It is very healthy and a good way to get in the veggies!

—cookin'gal

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Aug 11, 2011

awesome !!!! love this, and so will everyone else!!

—Marcy42

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Mar 02, 2012

I liked this - it reminds me of a mexican soup called albondiga (not sure on the spelling) I think I would prefer it with ground beef and more sauce.

—inafog1

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Jan 29, 2012

Like this with fresh corn off the cob.

—Joe

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Apr 18, 2013

This was a delicuous dish,Served it with garlic bread5*

—MAUREEN58

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Sep 28, 2012

Absolutely delicious. It was very easy to put together (albeit, a little long on the total cooking time). I would consider this more of an autumn dish were it not for the squashes involved. Either way, this is one of those dishes that is fantastic the first time, and the leftovers are even better!

—srodriguez4-07

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Nutrition

Calories
270 kcal
13%

Carbohydrates
20.7 g
7%

Cholesterol
31 mg
10%

Fat
15.1 g
23%

Fiber
3.7 g
15%

Protein
14.3 g
29%

Sodium
968 mg
39%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Aunt Rita's Italian Stew

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 270
Calories from Fat: 136

% Daily Value *
Total Fat 15.1g 23 %
Saturated Fat 5.3g 27 %
Cholesterol 31mg 10 %
Sodium 968mg 39 %
** Potassium 630mg 18 %
Total Carbohydrates 20.7g 7 %
Dietary Fiber 3.7g 15 %
Protein 14.3g 29 %
Sugars 13g
Vitamin A 96 %
Vitamin C 54 %
Calcium 13 %
Iron 22 %
** Thiamin 45 %
** Niacin 44 %
** Vitamin B6 32 %
** Magnesium 13 %
** Folate 26 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.