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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Reviews on "Italian Sausage and Tomato Stew" (3)

  1. September 17, 2021
    Titty boys love this dish
  2. November 18, 2021
    I don't know what romano beans are. Don't have them in UK. Did a search but they are either "like borlotti beans" or "like garden green string beans" so I still don't know. As the recipe asks for "a can of romano beans" I'm tempted to think they are borlotti beans but in the picture it looks like chunks of green beans (but that could be green pepper) and you can buy green beans in tin cans too! Please help!~
    • March 14, 2023
      Hi Ned. You're right! They are borlotti beans aka cranberry beans. I went through the same deal here in Canada trying to figure it out. I'm making this tonight and I'm using small red beans aka Mexican red beans aka Central American red beans. The list goes on. I had to put a rating in to post. Hope the recipe lives up to the rating.

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