Chicken Sausage Stew Recipe

overhead view of a bowl of chicken sausage soup topped with parmesan and parsley with a spoon.

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This hearty chicken sausage stew with white beans, potatoes, and veggies is an easy one-pot Italian-inspired soup that's absolutely full of flavor.

Prep Time20

Cook Time50

Total Time1 10

Course: Dinner, Main Course

Cuisine: Italian

Servings: people

Calories: 396kcal

Author: Becky Hardin

Ingredients

2 tablespoons olive oil divided
6 pre-cooked chicken sausage links sliced into coins*
½ large onion chopped
3 large carrots sliced into thin rounds
3 ribs celery chopped
½ teaspoon kosher salt
¼ teaspoon ground black pepper
3 cloves garlic minced
3 tablespoons tomato paste
1 teaspoon Italian seasoning
4 cups beef broth **
1 pound Yukon Gold potatoes peeled and chopped into cubes
15 ounces canned white beans 1 can, drained***
3 cups fresh spinach ****

Optional Toppings

freshly grated Parmesan cheese
chopped fresh parlsey
lemon juice

Instructions

Heat 1 tablespoon of olive oil in a large skillet set over medium high heat. Add in the chicken sausage and sauté until browned on the outside. Remove and transfer to a plate.
2 tablespoons olive oil, 6 pre-cooked chicken sausage links
Add in the remaining 1 tablespoon of olive oil. Add in the onions, carrots, celery, salt, and pepper. Sauté for 6-7 minutes, or until softened. Then, add in the garlic, tomato paste, and Italian seasoning cook for another minute.
½ large onion, 3 large carrots, 3 ribs celery, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, 3 cloves garlic, 3 tablespoons tomato paste, 1 teaspoon Italian seasoning
Add in the broth, potatoes, beans, and browned sausage. Bring to a boil.
4 cups beef broth, 1 pound Yukon Gold potatoes, 15 ounces canned white beans
Then, reduce to a simmer and cover with a lid. Cook for 25-30 minutes, or until the potatoes are tender.
Add in the spinach and stir until wilted.
3 cups fresh spinach
The stew will thicken as it sits and the potatoes break down.
Top bowls with Parmesan cheese, chopped parsley, and finish with a squeeze of lemon juice
freshly grated Parmesan cheese, chopped fresh parlsey, lemon juice

Notes

*I recommend Italian chicken sausages, but roasted garlic and herb, sun-dried tomato and basil, or other Italian-inspired flavors will also work well. You can also sub pork or turkey sausage if yo prefer.

**You can use chicken broth instead, but I found that beef gave the soup a richer flavor. Add 1 teaspoon of soy sauce or Worcestershire to deepen the savory notes without overpowering the soup.

***I like Great Northern or cannellini beans for this stew.

****You can also use kale, chard, or escarole. For frozen spinach, you can thaw and drain it first or stir it directly into the soup from frozen. You can also skip this ingredient completely if you don't want any greens.

Tips:

Most store-bought chicken sausages are pre-cooked, so you don't need to worry about temp checking them.
I like to let the tomato paste brown a little bit in the center of the pan before stirring it into the veggies to give it a little extra depth.
For a creamier soup consistency, mash some of the white beans before adding them to the pot.
Potatoes are tender when they are easily pierced with a fork.
Taste and adjust salt after the broth, beans, and sausage are added—since all can vary in saltiness.
Nutritional information does not include optional toppings.

Make-Ahead: This stew tastes even better the next day as the flavors meld. If you plan to make it ahead, cook it without the spinach and add the greens fresh when reheating.

Storage: Store chicken sausage stew in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition