One Pot Italian Sausage Stew Recipes

Steps:

• Heat dressing in large nonstick skillet on medium heat. Remove casings from sausage if necessary. Crumble sausage into skillet; cook 5 min. or until evenly browned, stirring frequently. Add eggplant and onions; cook and stir 5 min. or until onions are crisp-tender.
• Stir in pasta sauce and chicken broth. Add beans; stir. Bring to boil; simmer on medium-low heat 6 to 8 min. or until beans are tender, stirring occasionally.
• Add spinach; cook and stir 1 min. or just until wilted.

Steps:

• In 8-inch skillet, melt butter over medium heat. Toast bread crumbs in butter 2 to 3 minutes, stirring frequently, until browned. Transfer to small bowl; set aside.
• In 5-quart Dutch oven, heat oil over medium heat. Add sausage; cook 6 to 8 minutes, stirring occasionally, until no longer pink. Using slotted spoon, transfer to bowl; cover and keep warm. Add onions, bell pepper, Italian seasoning and salt to oil and drippings in pan; cook over medium-high heat 5 to 7 minutes or until softened and starting to brown.
• Stir in broth and tomatoes; heat to boiling. Stir in pasta; return to boiling. Reduce heat; simmer uncovered 18 to 20 minutes, stirring occasionally, until pasta is cooked to desired tenderness and sauce is thickened. Stir in sausage. Stir in spinach; continue to stir 30 to 60 seconds or until wilted.
• Remove from heat; top with cheese. Top with basil and toasted bread crumbs.

Steps:

• Heat the olive oil in a Dutch oven or heavy pot over medium heat. Add the onion and garlic; cook, stirring occasionally, until soft and glistening, about 6 minutes. Add the paprika and 1 teaspoon salt; cook until the oil turns deep red, about 1 minute. Add the flour and cook until just toasted, 30 more seconds. Immediately whisk in 4 cups water. Add the kielbasa, carrots, parsnips, potatoes and 1 1/2 teaspoons salt.
• Bring the soup to a boil, then reduce to a simmer; cover and cook until the vegetables are tender and the broth has thickened, about 20 minutes. Add the vinegar and season with pepper.
• Combine about half of the parsley with the sour cream in a small bowl and season with salt and pepper. Ladle the stew into bowls; top with the remaining parsley, a dollop of herbed sour cream and a sprinkle of paprika. Serve with bread.

Steps:

• In a Dutch oven, over medium heat, brown sausage; drain. Add the water, potatoes, carrots, celery, onions, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat; cover and cook over low heat for 1 hour or until sausage is no longer pink and vegetables are tender. , Add the ketchup, green pepper and parsley; cook 12-15 minutes longer or until pepper is tender. Discard bay leaf. , Combine cornstarch and cold water until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

Steps:

• In 6-quart Dutch oven, cook and stir sausage and bell peppers over medium-high heat about 8 minutes or until sausage is no longer pink; drain.
• Reduce heat to medium-low. Stir in tomatoes and basil; cover and simmer 10 minutes.
• Meanwhile, cook and drain pasta as directed on package. Serve sausage and peppers over cooked pasta; top with cheese.