Tuscan Sausage and Vegetable Stew Recipe


  • 1 tablespoon olive oil
  • 1 pound Italian sausage (sweet or spicy, casings removed if needed)
  • 1 medium onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon red pepper flakes (optional, for a little heat)
  • 1 (28-ounce) can crushed tomatoes
  • 4 cups chicken or vegetable broth
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 1 cup chopped kale or spinach
  • Salt and freshly ground black pepper to taste
  • Freshly grated Parmesan cheese, for serving


1. Brown the sausage: Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the sausage and break it up with a spoon as it cooks. Brown the sausage for about 5 minutes, or until cooked through.

2. Sauté the vegetables: Add the onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, Italian seasoning, and red pepper flakes (if using). Cook for an additional minute until fragrant.

3. Build the stew base: Add the crushed tomatoes, chicken or vegetable broth, and cannellini beans to the pot. Bring to a simmer, then reduce heat to low and cover. Simmer for 20-25 minutes, or until the vegetables are tender.

4. Add the greens: Stir in the chopped kale or spinach and cook for another 2-3 minutes, or until wilted.

5. Season and serve: Season the stew to taste with salt and pepper. Ladle into bowls and top with freshly grated Parmesan cheese. Enjoy with some crusty bread for dipping!


Customize it: Add other vegetables like zucchini, potatoes, or bell peppers if you like.

Spice variation: For extra heat, try spicy Italian sausage and increase the red pepper flakes.

Make it vegetarian: Substitute the sausage with plant-based sausage or firm tofu. Use vegetable broth.

Finishing touch: Before serving, drizzle with a touch of extra virgin olive oil for richness.


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