Chef John's Sausage, Zucchini, and Potato Stew

Chef John's Sausage, Zucchini, and Potato Stew

3

"Does every recipe have to be beautiful? Does every food star have to be good-looking? I don't think so! Not everything has to be pretty as long as it's delicious, and this one is."

Ingredients

1 h 15 m {{adjustedServings}} servings 461 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 461 kcal
  • 23%
  • Fat:
  • 27 g
  • 42%
  • Carbs:
  • 33.5g
  • 11%
  • Protein:
  • 21.8 g
  • 44%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 1593 mg
  • 64%

Based on a 2,000 calorie diet

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Directions

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  1. Cook sausage in a large pot over medium heat until fat begins to render from sausage, about 3 minutes. If pan is too dry, drizzle olive oil over sausage and cook until sausage is browned, about 5 more minutes. Stir onion and a pinch of salt into sausage; cook until onion is translucent, about 5 minutes.
  2. Stir zucchinis and potatoes into sausage; pour in vegetable broth and water. Stir bay leaf, thyme sprigs, salt, and black pepper into mixture; bring to a boil. Reduce heat to low and simmer until stew is thickened and vegetables are tender, 45 minutes to 1 hour.
  3. Turn off heat and stir chives into stew. Adjust salt and black pepper to taste. Stir in cherry tomatoes; serve in large shallow bowls.
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Reviews

3
  1. 5 Ratings

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Easy to prepare and yummy! Prepared as written.

I made a couple of small changes. I used dried thyme for fresh, used half yellow squash half zucchini, used a roma tomato chopped for the cherry, and added in a handful of chopped spinach. Not...

Followed everything according to the recipe. Used chicken broth because that's all I had on hand. The soup came out fantastic!