A stew chock full of hearty vegetables and spicy Italian sausage
Total Time1 hourhr30 minutesmins
Servings: 6
Ingredients
cooking spray
16ouncesground hot Italian sausage
1large sweet onionchopped
2cupscrushed tomatoes
4-5cupschicken broth
1/2-ounce bundle of rosemary and thymetied with kitchen string
3cupsbutternut squashpeeled, seeded, and cut into 1-inch chunks
3carrotspeeled and cut into 1/2-inch pieces
2cupsparsnipspeeled and cut into 1-inch pieces
1fennel bulbtrimmed, core removed and cut into 1/4-inch-thick, bite-sized pieces
1cupbaby red or yellow potatoeshalved or quarter, depending on size
12brussels sproutstrimmed and cut in half or quatered, depending on size
1 1/2teaspoonssalt
1/8teaspoonfreshly ground black pepper
Instructions
Spray dutch oven or large saucepan with cooking spray. Add sausage, and cook over medium heat, stirring until it breaks into medium-sized pieces and is no longer pink, about 10 minutes. Remove the sausage with a slotted spoon, and set aside.
Add onions, and cook, stirring, until golden, 5 to 6 minutes.
Add tomatoes, 4 cups chicken broth, and herbs; simmer over medium heat until the liquid starts to thicken,15-20 minutes.
Add sausage, squash, carrots, parsnips, fennel, and potatoes. If necessary, add additional chicken broth, so the vegetables are mostly covered with liquid. Cover, and simmer until vegetables are almost tender, about 10 minutes.
Add brussels sprouts, and cook, covered, about 5 minutes more.
Remove cover, and cook, stirring occasionally, until liquid thickens, 10 to 15 minutes more. Season with salt and pepper, and serve.