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Sausage Stew

Too hearty to call soup and too saucy to call stew. This easy recipe has a nice kick to it and is an entire meal in a bowl.

Yield: 4
Serving size: 1 bowl


  • 1 1/4 lb. Andouille Sausage
  • 4 Lrg cloves of garlic, finely chopped
  • 3 Green bell peppers, cut into thin stripes
  • 1 28 oz. can tomatoes, drained and chopped
  • 2 Cups water
  • 3/4 Cup small dried pasta (tubetti, ditali or shells)
  • 5 Sprigs fresh basil
  • 3 Tbs Extra virgin olive oil
  • 1 Tbs Sea salt
  • 1 Tbs Fresh ground pepper


  1. In a large skillet with a lid, heat the olive oil over medium-high heat. Add the sausage and cook, turning the sausages to brown all sides, about 8 minutes.
  2. Remove the sausages, cut into bite size pieces and return to the pot.
  3. Add the garlic and bell peppers and cook for a few more minutes.
  4. Add the tomatoes, water, pasta, basil, salt and pepper. Make sure the pasta is submerged. Raise the heat to high and cook until the liquid starts to boil.
  5. Turn the heat to medium-low, cover and simmer until the sausages feel firm and the pasta is tender, about 25 minutes.