My Sausage Stew

Fall is here, and Winter is coming.
 Around here that means plenty of warm and hearty soups, stews, chowders, and chilis. This one is an old favorite, which can be spicy or mild, depending on whether you use sweet or hot Italian sausage.


  • 1 1/2 lbs sweet or hot Italian sausage
  • 2 red onions, diced
  • 1 bell pepper, diced
  • 1 28 oz can diced tomatoes
  • 1/3 cup tomato paste
  • 1 tsp dried marjoram
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 4 cups chicken broth
  • 6-8 cloves of garlic
  • 2 tbsp olive oil
  • 5-6 medium yellow potatoes, cubed

Helpful Gear:

Enamelware dutch oven*

Step 1: Brown Sausage

In a 5 1/2 quart dutch oven, heat 2 tbsp olive oil. Brown sausage, flipping occasionally, about 15 minutes. Set aside on a towel-lined plate.*

Step 2: Soften Veggies

Add garlic, onions, and bell pepper to dutch oven and brown until softened, stirring frequently, about 10-15 minutes.

Step 3: Soften Potatoes

Add tomatoes, potatoes, paste, and broth to dutch oven and bring to a simmer. Simmer for 20-25 minutes, or until potatoes are softened. This will vary based on the size of your potato cubes.

Step 4: Season and Stew

Add herbs and sausage and reduce heat. Stew covered for 15 minutes.


I like to serve mine with some grated Parmesan cheese, a couple chunks of spicy pepper jack cheese…

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