A couple of weeks ago my mom shared this recipe with me with plenty of enthusiasm. If you know my kids well, you know they are rather picky eaters. But two things they really do love is sausage and pasta so my mom immediately thought of them after she made this and loved it. It is tough living with people like that when my husband and I both love trying new things.
With super frigid temps here and my taste buds itching for something new, I made this Hearty Sausage Stew. I made changes to the amount of ingredients in the recipe to work with what I had on had and what I thought made more sense. (Who wants to only use 2/3 of a kielbasa?) And I never felt it was thick enough to classify as a stew so I’m sticking with soup.
I had to substitute Italian Seasoning because I recently cleared out our older basil and oregano and still need to replace them. Of course this includes extras: thyme and marjoram, sage and rosemary. Because of that, I wasn’t thrilled with the flavors of the spices the first day. But when I had this soup as leftovers, I was SOLD. It is really so delicious. My advice is to stick with basil and oregano only and you’ll probably love it the first night. We just needed some of those extra spices to settle before we loved it. And it was certainly a hit with the kids, even if they did pick around for the things they liked most.
- 14 oz fresh kielbasa, sliced into half inch slices
- 12 oz -1 lb. bulk Italian Sausage
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 5 cups beef broth
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1½ cups apple juice
- 1 tablespoon minced fresh parsley
- 1 garlic clove, minced
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 2 cups uncooked pasta (spiral, macaroni, small shells, penne)
- In a large saucepan, brown sausages over medium heat until fully cooked (temperature should read at least 160 degrees). Remove with a slotted spoon and set aside. Reserving drippings.
- Saute onion and pepper until crisp-tender in the reserved sausage drippings.
- Stir in the broth, tomatoes, apple juice, parsley, garlic, basil, oregano and sausages.
- Bring to a boil then add pasta.
- Reduce heat. Cover and simmer for 10-15 minutes or until pasta is tender.
- Serve immediately.
If you aren’t a fan of kielbasa, you can simply use two pounds of Italian sausage or substitute pork sausage links. This tastes great served with fresh bread, muffins or cornbread!