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Italian Sausage and Pepper Stew
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Dutch Oven
  • Knife
  • Cutting Board

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound Italian sausage links, sliced into rounds
  • 1 large onion, sliced
  • 3 bell peppers (mixed colors), sliced
  • 3 cloves garlic, minced
  • 1 (14-ounce) can diced tomatoes
  • 2 cups chicken broth
  • 1 teaspoon Italian seasoning
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the sliced Italian sausage and cook until browned on both sides, about 5 minutes.
  • Add the sliced onion and bell peppers to the pot. Cook for 4 to 5 minutes until the vegetables start to soften.
  • Stir in the minced garlic and cook for 1 minute until fragrant.
  • Pour in the diced tomatoes with their juices and the chicken broth. Add the Italian seasoning along with salt and black pepper to taste.
  • Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 15 minutes to let the flavors combine.
  • Ladle the stew into bowls and top with chopped fresh parsley before serving.

Notes

Slice the sausage into even rounds before cooking so it browns evenly and releases flavor into the broth. If the stew thickens too much during simmering, add a splash more broth to reach your preferred consistency. Leftovers reheat well on the stovetop with a little extra liquid to loosen the texture.
Course: Soup
Cuisine: Italian
Equipment: Dutch Oven, Knife, Cutting Board