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Italian Pasta Stew

Italian Pasta Stew

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The Kitchen at Johnsonville Sausage

Have some vino, and say, Grazie as you sample this sumptuous dish!

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 515 kcal
  • 26%
  • Fat:
  • 32 g
  • 49%
  • Carbs:
  • 35.2g
  • 11%
  • Protein:
  • 23.2 g
  • 46%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 1627 mg
  • 65%

Based on a 2,000 calorie diet


  1. Cook sausage links according to package directions; drain, cut into 1/4-inch slices and set aside.
  2. In a large saucepan, saute onions in oil until tender, about 3 minutes. Add potatoes, carrots and continue to cook for about 1 minute. Stir in tomatoes, water, pasta, zucchini and sausage. Bring to a boil; reduce heat. Cover and simmer for 6-8 minutes or until pasta is tender. Spoon stew into serving bowls and sprinkle with Parmesan cheese. Serve.
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Good but next time I'll use the hot sausage and not the mild. it needed more of a kick.

L Cat

I tried as written. I was worried that there would not be enough liquid to cook the pasta. I was right. I ended up having to heat some beef broth on the side and add to the pot. I used regular potatoes rather than the new potatoes and those helped the stew thicken up as they fell apart.


tried making this twice and both times very unsuccessful. first time took way longer for everything to cook so second time tried in crock pot. both times had to add more water than waht it called for. overall just didnt have much flavor. im not an expert cook by any means so maybe if someone knew what seasoning or something to add it could be good, but just not worth to keep trying