Skillet Sausage Stew

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Skillet Sausage Stew

What are your go to meals? Especially during the week? This one-pan skillet sausage stew is totally one of mine!

Now that it’s really starting to cool down, I’m beginning to pine for some comfort foods. The good news is that this is quick enough to put together on a weeknight as the little bit of vegetable chopping prep needed can be done while the sausage is browning. Plus once it’s all ready to simmer, you can leave it alone: I usually take a shower while it finishes up! This is great eaten out of a bowl on its own, but if you throw a sweet potato or two in the oven first, it is DIVINE on a bed of sweet potato mash. But if you want to keep it simple; make this as is, you won’t regret it.

Start off by browning your sausage; when it’s done, set aside. Then add your onion to the formerly-occupied-by-sausage pan and saute until soft.

Add your zucchini and do the same.

Aaaaaaand your mushrooms, too.

Next is tomato sauce and seasonings…

….then the sausage is added back to the pan.

Bring everything up to an almost boil, then cover and simmer.  Lastly, uncover and allow to thicken for a few minutes before adding spinach to wilt

Easy!

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Skillet Sausage Stew

Skillet Sausage Stew
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 2 servings 1x
Scale

Ingredients

  • 8 oz sausage
  • 1/2 onion, sliced into half moons then sliced again
  • 8 oz mushrooms, sliced
  • 2 zucchini, sliced thinly
  • 1 1/2 cups tomato sauce (same as 1 can pre-made)
  • Few handfuls of spinach leaves
  • 1/2 tsp fennel seeds
  • 1 tbl Italian seasoning
  • 1 tsp garlic powder
  • Red pepper flakes to taste

Instructions

  1. Using a large, deep skillet, brown your sausage over medium heat. If using sausage meat, break up with the back of a spoon into crumbles, then remove from pan and put aside. If using links, brown evenly and also set aside until cool enough to slice.
  2. Remove any extra grease from the pan other than what is needed to saute the onions, if necessary. Add them to the pan over a low-medium heat and soften slightly before adding the zucchini slices.
  3. Saute for a few minutes before adding the mushrooms.
  4. Add the tomato sauce, fennel seeds, Italian seasoning and garlic powder.
  5. Add the sausage back to the pan; slice links first if using.
  6. Bring almost to a boil, then cover (with a little gap to let steam escape).
  7. Turn the heat to low and let simmer for 15 minutes or until the vegetables release their juices.
  8. Uncover the pan and add red pepper flakes to taste.
  9. Let the stew simmer about 10 minutes until it is slightly thickened, then add spinach leaves to wilt before serving.

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