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Italian Sausage, Tomato, and Cannellini Bean Stew with Cheddar Dumplings
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Large pot
  • Mixing bowl

Ingredients
  

  • 1 pound Italian sausage, casings removed
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 (28-ounce) can crushed tomatoes
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 3 cups chicken broth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup milk
  • 2 tablespoons unsalted butter, melted

Instructions
 

  • Brown the Italian sausage in a large pot over medium heat, breaking it up with a spoon as it cooks. Once the sausage is no longer pink, add the diced onion and cook until softened.
  • Stir in the minced garlic and cook for one minute. Pour in the crushed tomatoes, cannellini beans, chicken broth, oregano, salt, and black pepper. Bring the mixture to a simmer and let it cook for 15 minutes.
  • While the stew simmers, mix the flour, baking powder, and cheddar cheese in a bowl. Add the milk and melted butter, then stir until a soft dough forms. Do not overmix.
  • Drop spoonfuls of the dumpling dough onto the surface of the simmering stew. Cover the pot and cook for 15 minutes without lifting the lid. The dumplings should be cooked through and the stew thickened.

Notes

Let the stew rest for five minutes after cooking so the dumplings set up and do not fall apart when scooped. If the broth seems too thick after the dumplings cook, stir in a splash of extra broth to loosen it. Leftovers reheat well on the stovetop with a little added water to restore the texture.
Course: Soup
Cuisine: Italian
Equipment: Large pot, Mixing bowl