Italian Sausage and Tomato Stew
Recipe by Chef Michael Williams
Michael Williams

Italian Sausage and Tomato Stew

  • Prep time 25 mins
  • Cook time 1 hour

Simple to make, lots of veggies, good balance of protein, fat and carbs. Therefore this recipe is a winner. Make a double batch and freeze the rest for dinner another day.



  1.  Bake the sausage until just cooked in either your toaster oven or conventional oven. Once cool, slice into bite size pieces and then set aside.
  2. Preheat a large pot on medium heat. Add the olive oil and then the onions and peppers. Sauté, stirring occasionally, until lightly browned.
  3. Now add the leeks and garlic and sauté, stirring frequently for another minute or two.
  4. Add the tomatoes, broth, beans and thyme and simmer for about 1 hour.
  5. Add the sliced sausage and season to your preference with the salt and pepper.
  6. Once you are happy with the flavour, you can reheat and serve or refrigerate/freeze for another day.


  • Since the tomatoes are whole, there will be large pieces in the stew. If you prefer a smoother texture, you can use crushed or diced tomato instead.
  • Fresh is always better when its in season. Use almost 4 cups of fresh chopped vine-ripened or roma tomatoes in the summer instead of the canned.

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