Skillet Sausage Stew
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- 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
- 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.
- 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.
- Saute for a few minutes before adding the mushrooms.
- Add the tomato sauce, fennel seeds, Italian seasoning and garlic powder.
- Add the sausage back to the pan; slice links first if using.
- Bring almost to a boil, then cover (with a little gap to let steam escape).
- Turn the heat to low and let simmer for 15 minutes or until the vegetables release their juices.
- Uncover the pan and add red pepper flakes to taste.
- Let the stew simmer about 10 minutes until it is slightly thickened, then add spinach leaves to wilt before serving.