Italian Pasta Stew Recipes

EASY ITALIAN STEW

Get the dinner entrée on the table quickly with our Easy Italian Stew! Hearty sausage comes together with veggies, beans, and more in this Italian stew.

Provided by My Food and Family

Categories Home

Time 30m

Yield 8 servings, 1 cup each

Number Of Ingredients 7

Easy Italian Stew image

Steps:

Heat dressing in large saucepan on medium heat. Add sausage; cook 8 to 10 min. or until done, stirring occasionally to break into small pieces. Drain.
Add broth, stir-fry vegetables, beans and tomatoes; bring to boil. Stir in macaroni; simmer on medium heat 8 to 10 min. or until macaroni is tender, stirring occasionally.
Top with cheese.

Nutrition Facts : Calories 330, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 45 mg, Sodium 1060 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 19 g

Ingredients

2 Tbsp. KRAFT Zesty Italian Dressing
1 lb. Italian sausage
2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth
1 can (15 oz.) cannellini beans, rinsed
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1 cup elbow macaroni, uncooked
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

ITALIAN PASTA-BEAN STEW

Bring fabulous Italian flavors to your dinner table with this stew that's loaded with pasta, beans, Muir Glen™ tomatoes and Progresso™ chicken broth.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 4

Number Of Ingredients 14

Italian Pasta-Bean Stew image

Steps:

In 3-quart saucepan, heat oil over medium-high heat. Add bell peppers, onion, zucchini and pepper flakes; cook 5 minutes, stirring occasionally, until tender. Add tomatoes and broth. Heat to boiling; reduce heat. Cover; simmer 20 minutes.
Using fork, break up larger pieces of tomato. Stir in pasta. Cover; cook 12 minutes. Remove from heat.
Stir in beans, spinach, basil, vinegar and salt. Cover; let stand 2 minutes. Sprinkle individual servings with Asiago cheese.

Nutrition Facts : Calories 280, Carbohydrate 47 g, Fat 1/2, Fiber 8 g, Protein 14 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 730 mg

Ingredients

1 teaspoon extra-virgin olive oil
1 1/2 cups chopped green bell peppers (about 2 small)
1 cup chopped onion (1 large)
1 medium zucchini, sliced
1/8 teaspoon crushed red pepper flakes
1 can (14.5 oz) Muir Glen™ organic stewed tomatoes, undrained
1 3/4 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1 cup uncooked multigrain rotini pasta (3 oz)
1 can (15.5 oz) navy beans, drained, rinsed
1 cup packed fresh spinach leaves
2 tablespoons chopped fresh basil leaves
2 teaspoons red wine vinegar
1/8 teaspoon salt
1/4 cup shredded Asiago cheese (1 oz)

PEASANT PASTA STEW

When I was trying to duplicate a favorite restaurant recipe, I came up with this hearty stew. Pork, pasta, vegetables and beans in a thick tomato broth make it a warm and satisfying supper. My husband and I love the savory Italian flavor.

Provided by Taste of Home

Categories Dinner

Time 1h25m

Yield 8 servings.

Number Of Ingredients 15

Peasant Pasta Stew image

Steps:

In a Dutch oven or soup kettle, combine the broth, celery, carrots and onion. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until vegetables are crisp-tender. Stir in the V8 juice, tomatoes, tomato paste, oregano, pepper and garlic powder. Cover and simmer for 40-45 minutes., Meanwhile, in a skillet, cook pork over medium heat until no longer pink; drain. Add meat and beans to soup; cover and simmer 30-45 minutes longer or until heated through. Stir in pasta just before serving. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 286 calories, Fat 7g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 1169mg sodium, Carbohydrate 38g carbohydrate (13g sugars, Fiber 6g fiber), Protein 15g protein.

Ingredients

1-1/2 cups beef broth
2 celery ribs, chopped
2 large carrots, cut into 1/4-inch slices
1 medium onion, chopped
1 can (46 ounces) V8 juice
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
2 cans (6 ounces each) Italian tomato paste
1 tablespoon dried oregano
1-1/2 teaspoons pepper
1/4 teaspoon garlic powder
3/4 pound ground pork
3/4 cup kidney beans, rinsed and drained
3/4 cup great northern beans, rinsed and drained
1 cup medium shell pasta, cooked and drained
Shredded Parmesan cheese

HOMEMADE ITALIAN STEW

Nancy Cox of Martinsville, Indiana spices up autumn evenings with this zippy stew, a blend of Italian turkey sausage, seasoned tomato broth, pasta and veggies. "This reheats well and tastes even better the next day," she says.

Provided by Taste of Home

Categories Dinner

Time 1h20m

Yield 8 servings.

Number Of Ingredients 12

Homemade Italian Stew image

Steps:

In a large nonstick saucepan coated with cooking spray, cook the sausage, onion, green pepper and garlic until meat is no longer pink; drain. Add the tomatoes, tomato sauce, mushrooms, water, broth and wine or additional broth. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add pasta; heat through. Top each serving with 1 tablespoon cheese.

Nutrition Facts : Calories 300 calories, Fat 12g fat (4g saturated fat), Cholesterol 65mg cholesterol, Sodium 1237mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges

Ingredients

2 pounds turkey Italian sausage links, casings removed
1 cup chopped onion
3/4 cup chopped green pepper
3 garlic cloves, minced
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) Italian-seasoned tomato sauce
1/2 pound fresh mushrooms, sliced
1 cup water
1/2 cup beef broth
1/2 cup dry red wine or beef broth
1-1/2 cups cooked spiral pasta
1/2 cup shredded reduced-fat mozzarella cheese

BEEF STEW WITH PASTA

I have happy memories of my mother's tomato-y beef stew, so I combined her recipe with a bunch of fall veggies I needed to use. The result was a fun, fill-you-up dinner. -Kristen Heigl, Staten Island, New York

Provided by Taste of Home

Categories Dinner

Time 2h40m

Yield 12 servings (5 quarts).

Number Of Ingredients 16

Beef Stew with Pasta image

Steps:

In a 7-qt. Dutch oven, heat 1 tablespoon oil over medium-high heat; brown half the beef. Remove from pan. Repeat with additional oil and remaining beef., In same pan, saute carrots and onion in remaining oil until onion is tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in tomatoes, tomato paste, salt, pepper, broth, beef and, if desired, parsley; bring to a boil. Reduce heat; simmer, covered, 1-1/2 hours., Stir in potatoes, beans and cheese; bring to a boil. Stir in pasta. Reduce heat; simmer, uncovered, until beef and vegetables are tender, 15-20 minutes, stirring occasionally. Stir in spinach until wilted.

Nutrition Facts : Calories 342 calories, Fat 10g fat (3g saturated fat), Cholesterol 52mg cholesterol, Sodium 999mg sodium, Carbohydrate 40g carbohydrate (7g sugars, Fiber 5g fiber), Protein 23g protein.

Ingredients

3 tablespoons olive oil, divided
2 pounds beef stew meat
4 medium carrots, cut into 1-inch pieces
1 large onion, chopped
4 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, drained
1 can (12 ounces) tomato paste
3/4 teaspoon salt
1/2 teaspoon pepper
2 cartons (32 ounces each) chicken broth
2 tablespoons minced fresh parsley, optional
2 pounds potatoes (about 4 medium), peeled and cubed
1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup grated Parmesan cheese
1-1/2 cups uncooked ditalini or other small pasta
2 cups chopped fresh spinach

More about "italian pasta stew recipes"

PASTA E FAGIOLI RECIPE (ITALIAN PASTA AND BEANS) - COOKIE AND KATE

Web Jan 7, 2020 Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the tomatoes, stir, and cook until the tomatoes …
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Category Stew

In a large Dutch oven or soup pot over medium heat, warm 3 tablespoons of the olive oil until shimmering. Add the chopped onion, carrot, celery, 1/2 teaspoon of the salt, and about 10 twists of black pepper. Cook, stirring often, until the vegetables have softened and the onions are turning translucent, about 6 to 10 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the tomatoes, stir, and cook until the tomatoes are bubbling all over. Add the broth, water, bay leaves, oregano, and red pepper flakes.
Raise the heat to medium-high and bring the mixture to a simmer. Cook for 10 minutes, stirring occasionally, and reducing the heat as necessary to maintain a gentle simmer.
Use a heat-safe measuring cup to transfer about 1 1/2 cups of the soup (avoiding the bay leaves) to a blender. Add about 3/4 cup of the drained beans. Securely fasten the lid and blend until completely smooth, being careful to avoid hot steam escaping from the lid. Pour the blended mixture back into the soup.

Italian Pasta Stew Recipes

EASY ITALIAN STEW

Get the dinner entrée on the table quickly with our Easy Italian Stew! Hearty sausage comes together with veggies, beans, and more in this Italian stew.

ITALIAN PASTA-BEAN STEW

Bring fabulous Italian flavors to your dinner table with this stew that's loaded with pasta, beans, Muir Glen™ tomatoes and Progresso™ chicken broth.

PEASANT PASTA STEW

When I was trying to duplicate a favorite restaurant recipe, I came up with this hearty stew. Pork, pasta, vegetables and beans in a thick tomato broth make it a warm and satisfying supper. My husband and I love the savory Italian flavor.

HOMEMADE ITALIAN STEW

Nancy Cox of Martinsville, Indiana spices up autumn evenings with this zippy stew, a blend of Italian turkey sausage, seasoned tomato broth, pasta and veggies. "This reheats well and tastes even better the next day," she says.

BEEF STEW WITH PASTA

I have happy memories of my mother's tomato-y beef stew, so I combined her recipe with a bunch of fall veggies I needed to use. The result was a fun, fill-you-up dinner. -Kristen Heigl, Staten Island, New York

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