Italian Sausage & Spinach Stew

Serves: 8

Ditalini pasta looks like elbow pasta, only much shorter. Feel free to substitute elbow or other small pasta, if you would like.

Yield: 12 cups, 1.5 cups per person
Prep Time: 10 min
Cook Time: 20 min


2  medium red onions
1  large red bell pepper
1 1/4 lbs Italian sausage links (5 links), casings removed
4 garlic cloves, pressed
6 cups chicken broth, or stock
1 (28-ounce) can petite diced tomatoes, undrained
1 cup ditalini pasta
2 sprigs fresh rosemary
1 (8-ounce) bag fresh spinach, coursely chopped
2 Tbsps balsamic vinegar
1 tsp sea salt
2 ozs fresh Parmesan cheese, shaved or grated


1. Dice onions and bell pepper. Cut sausage in half lengthwise, then cut crosswise into 1/2-in. pieces. Place sausage into an 8-qt. stockpot. Cook over medium heat 6-7 minutes or until browned, stirring occasionally. Remove sausage and drain on paper towels.

2. Add onions and bell pepper to stockpot. Cook and stir 3-4 minutes or until browned. Add garlic; cook an additional 30 seconds or until fragrant. Stir in sausage, stock, tomatoes, pasta, and rosemary. Bring to a simmer over medium heat and cook 10-12 minutes or until pasta is tender. Remove from heat and remove rosemary sprigs.

3. Stir escarole, vinegar and salt into stockpot; let stand 2-3 minutes or until spinach is wilted. Serve with Parmesan cheese.

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