Italian Sausage Stew

Serves: 6
Total Calories: 272


1 pound Italian sausage cut in 1-inch pieces
1 onion small, thinly sliced (about 1 cup)
1 clove garlic minced
1 eggplant small, peeled and cubed (about 4 cups)
1/2 pound mushrooms sliced (about 2 1/2 cups)
1 (16-ounce) can tomato peeled cut up and juice reserved
1 (8-ounce) can tomato sauce
1 zucchini medium, sliced (about 1 1/2 cups)
1 teaspoon Italian seasoning dried
1 to 2 cup macaroni cooked or rice (optional)
Parmesan cheese Grated


In a 4-quart kettle or Dutch oven over medium heat, sauté sausage, onion, and garlic until sausage is no longer pink and onion is limp, but not browned. Drain off excess fat.

Add eggplant, mushrooms, tomatoes with juice, tomato sauce, zucchini, and Italian seasoning. Bring to a boil stir, reduce heat to low, cover, and simmer 15 to 20 minutes or until vegetables are tender. Add optional pasta and heat through.

Sprinkle Parmesan cheese over each serving.

Nutritional Facts:

Serves: 6
Total Calories: 272
Calories from Fat: 153

This Italian Sausage Stew recipe is from the The Soup Collection Cookbook. Download this Cookbook today.

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