Serve up this Italian Sausage and Vegetable Stew for one hearty and stick to your bones stew. You have Italian sausage in every bite paired with Mediterranean veggies and sliced zucchini. Serve this up for dinner and enjoy the rich and vibrant flavors of this stew recipe.
This week we had our first frost warning in a long time. I’m sad to think about, but summer is drawing to a close. Soon we’ll have to turn on our heat and wear our fall jackets. I’m sad it’s over, but on the bright side, the cooler weather means I’ll be using my slow cooker a lot more often! I love throwing ingredients in the slow cooker in the morning and have the delicious aromas permeate the house all day long. Then, when it’s time to eat, I can sit down and enjoy a hearty meal that took almost no effort to make.
Italian Sausage & Vegetable Stew
I adapted this recipe for Italian Sausage & Vegetable Stew from one of my cookbooks that I’ve owned for years, All New Slow Cooker by Easy Home Cooking. It is full of veggies and the Italian sausage adds in a hint of spiciness. If you prefer your food extra spicy, substitute the mild Italian sausage with hot Italian sausage.
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- Black Bean Vegetable Soup | A fibrous and hearty soup that is really delicious. I make this a lot in the fall and winter months cause it warms you up and sticks to your bones.
Can I Swap Out the Frozen Vegetables
For the frozen vegetables, you can use whatever you have on hand. I had a bag of Mediterranean vegetables in my freezer that I used up. The fresh zucchini is really tender and flavourful after roasting in the juices. There’s no extra liquid added. It’s really not needed since the frozen veggies will melt and the juices of the tomatoes and zucchini make it the perfect consistency.
How Long Does Italian Sausage Stew Take to Make
I cooked this for 5 hours on the stove top. If you want you can prep on the stove and then transfer your stew to a slow cooker to finish cooking. I would say if you go that route allow it to cook 6-8 hours to really blend those flavors and offer a vibrant stew.
What to Serve with Sausage and Vegetable Stew
- Side Sandwich
- Apple Cheddar Quick Bread
You can truly find whatever sounds good to pair with your stew or serve it up as is. We have made this an entire meal, it is hearty and bursting with flavor that we didn’t want anything else to pair with it.
Best Way to Store Leftover Stew
Place in an airtight container or wrap the pan in aluminum foil to act as a lid. Place in the fridge for up to three days. After that, you will need to toss out or use your best judgment on when you need to toss the remainder of stew out.
How to Reheat Italian Sausage Stew
I personally warm it up in the microwave or toss some in a pan and heat it up that way. If I plan to serve it as a meal and I know we will eat the rest of it in the sitting, I will then toss it all in the slow cooker and let it warm up and then serve.
Can You Freeze Italian Sausage Vegetable Stew
You can freeze this stew, I just want to warn the vegetables will become more tender once you go to reheat them. Place in a freezer friendly container and leave some room at top of the container so it has room to expand as it freezes. Then store in the freezer for up to three months. Thaw in the fridge the night before you plan to serve it.
Meal Prep with Stew Recipe
One quick tip I recommend is if you don’t feel you could eat all this stew at once, meal prep with it. Whether you store single-serve containers of the stew in the fridge or toss some in the freezer. Then when you feel hungry pull one out and warm it up. I do this a lot and it is a great way to meal prep ahead of time, for a quick lunch or supper on those days you don’t want to cook.
You’ll also like this Sausage Jambalaya.
- 6 mild Italian sausages, cut into 1-inch pieces
- 1 package frozen Mediterranean vegetables
- 1 large can of diced tomatoes with Italian spices, undrained
- 2 zucchini, sliced
- 4 cloves garlic, minced
- 1 small can of tomato paste
- Cook sausage in a skillet on medium-high until browned.
- Combine sausage, frozen vegetables, tomatoes, tomato paste, zucchini and garlic in the slow cooker. Cover and cook on low for 5 hours or until zucchini is cooked and tender.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 311Total Fat: 21gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 43mgSodium: 609mgCarbohydrates: 14gFiber: 4gSugar: 5gProtein: 17g