Post by Kathy on Dec 8, 2018 17:05:39 GMT
Italian Stew
Delicious! Love in the tummy! I don't know what made this broth so Italian tasting but it had to be the sausage and I bought Johnsonville Mild Italian Sausage but this stew/soup was Italian all the way with little effort!
Easy to throw together and is done quick! The recipe called for frozen veggies in a bag but I diced my own bell pepper, onion and celery and it didn't take no time and I think fresh is the way to go! I also added some spices! Garlic powder, onion powder and Italian seasoning! And a little half and half cream was something else I added and a great add it was! Love recipes with Cannellini Beans! Yum!
You don't want to add more than the 1 cup of pasta because I can see it making the stew to dry if you do! The 1 cup was a perfect amount! The difference between soup and stew, both soup and stew are a combination of vegetables, meat, or fish cooked in liquid. What sets these two warm and hearty dishes apart is the amount of liquid that’s used for each, with stews generally containing less liquid than soup and that's why I say that about sticking to exactly 1 cup of pasta!
We loved this and will be making it again!
Recipe slightly adapted from FARM WIFE COOKS
4 Tablespoons Zesty Italian Dressing, divided
1 pound Italian sausage, Johnsonville Mild was great
2 (14 ounces each) cans chicken broth
1 (12 ounce) package frozen recipe starter (onions, green peppers and celery) vegetables, I used fresh of each and diced them
1 (15 ounce) can cannellini beans, drained and rinsed
1 (14.5 ounce) can Italian-style diced tomatoes, un-drained
Salt and Pepper to taste
garlic powder, to taste
onion powder, to taste
Dry Italian Dressing Salad Mix powder, to taste
1 cup elbow macaroni, uncooked, I used Cavatappi noodles, it's elbow or spiral noodles with ridges in them and everything holds on to the ridges better
1/3 cup half & half cream
1 cup shredded mozzarella cheese
Heat 2 Tablespoons dressing in large saucepan on medium heat. Add sausage and brown and crumble until cooked through and no longer pink. Drain.
In the same pot add remaining Italian dressing and sauté veggies 4-5 minutes until starting to get a little char on them. Return sausage to pot.
Add broth, vegetables, beans, tomatoes and spices. Bring to boil.
Stir in macaroni and half & half cream.
Simmer 6 to 8 or until macaroni is tender, stirring occasionally.
Serve, topping with cheese if desired.
I served with garlic breadsticks.
