Italian Vegetable Stew with Sausage is a hearty, healthy recipe to kick start the fall! What better way to clean out the left over veggies in your freezer or pantry? This tasty, low carb stew will bring the zest your is family looking for this pumpkin season!
This Italian stew recipe is a perfect low carb stew as it used a lot of non-starchy vegetables like cauliflower rice and spinach. The Italian sausage and fire roasted tomatoes really bring home that Italian flavor we are looking for in an Italian soup!
HOW TO MAKE ITALIAN VEGETABLE STEW WITH SAUSAGE
With fall approaching you think of things like.. pumpkins, fall leaves, warm smells and STEW!
This is a great way to finally clean out those leftover veggies in your freezer or pantry as we kick start this new season!
Let's get started!
In a large heavy pot with a tight fitting lid add in Italian Sausage, garlic, onion and celery.
Cook over medium heat until sausage is cooked through and onion and celery are soft. This should take about 5 - 8 minutes.
Add in tomatoes, cauliflower rice, frozen spinach, beef broth, bullion cubes, tomato sauce and tomato paste.
Stir well and bring to a simmer.
Reduce heat to low, place lid on top and let the keto vegetable soup simmer for 20 minutes.
Remove from heat and season with salt and pepper to taste.
Serve in individual bowls and top with a drizzle of olive oil. This step is totally optional but I think it really makes the soup out of this world!
Enjoy this hearty, full of flavor, Italian Vegetable Stew!
Like this low carb stew recipe? Check out my low carb soup recipes Instant Pot Creamy Chicken Soup, Leftover Steak Soup or Curried Pumpkin Soup- Ready in 20 minutes!
⭐ Did you make this Italian Vegetable Stew with Sausage Recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer
Italian Vegetable Stew with Sausage - Keto and Low Carb
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Ingredients
- 1 pound Italian Sausage
- ½ cup Onion, diced
- ½ cup Celery, diced
- 1 14.5 ounce can Diced fired roasted tomatoes
- 12 ounces Frozen cauliflower rice
- 2 cups Chopped frozen spinach
- 2 cloves Garlic, minced
- 2 cups Beef broth
- 2 Beef bouillon cubes, crumbled
- 1 8 ounce can Tomato sauce
- 1 tablespoon Tomato paste
- Kosher salt and pepper to taste
- Olive oil for finishing (optional)
Instructions
- In a large heavy pot with a tight fitting lid add in Italian Sausage, garlic, onion and celery.
- Cook over medium heat until sausage is cooked through and crumbled and onion and celery are soft.
- Add in tomatoes, cauliflower rice, frozen spinach, beef broth, bullion cubes, tomato sauce and tomato paste.
- Stir well and bring to simmer.
- Reduce heat to low, place lid and let simmer for 20 minutes.
- Remove from heat and season with salt and pepper to taste.
- Serve in individual bowls and top with a drizzle of olive oil (optional).
Notes
- I created this as a clean out the freezer soup, but you can definitely use fresh ingredients. If using fresh spinach, double the amount.
- Finishing olive oil is not included in the nutrition information.
- Storing: This stew will keep in the refrigerator for up to one week.
- Freezing: This is a good soup to make as a freezer meal! Cook and crumble the sausage and let cool. Add all ingredients to a freezer bag or bowl. Freeze for up to 4 months. When ready to serve, let thaw in the refrigerator overnight, pour the contents into a heavy bottom pot and let simmer for 30 minutes. Serve.
Nutrition per serving
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
Jessie says
Made this for dinner tonight. Hubby and I both loved it! So much flavor! Will definitely make again.
Ginny says
Great recipe Jennifer! My husband loved it as well. We just topped it with Parmesan cheese! Delish!
Colleen says
What should I add if I left it too long and it isn't brothy
jenniferbanz says
Add more broth
Sherry Beach says
Out of this world delicious!!!! Or as they say in Italy…,delicioso!
robert wolfe says
Another winner! Slight tweaks. Couldn't find frozen spinach at Fresh Thyme store so got the triple washed spinach in the salad section. Forgot to chop it but it was good anyway after it is simmered down. Also, added a pinch of red pepper flakes while it simmered. Lastly, I tossed some finely grated Parmesan cheese (the kind that comes in a bag). This stuff is wonderful. The cheese made it like an Italian version of "french onion soup".
Thanks again for all the great recipes
Jennifer says
Delicious!!! This will be a go to recipe for me!!
Chelle McGuire says
This so tasty. I used a package of Mild Italian Sausage from Aldi's that was 19 oz or 1 and 1/5 pound so I adjusted the measurement in Carb Manager, also I used 2 boxes of spinach so that became 2 and 1/2 cups of chopped frozen spinach. I also added an additional cup of beef broth to help thin out my spinach a bit :). With is still calculating 8 servings, Carb Manager calculated 1 serving to be 8g Carb, 299 Kcal. Thank you, Jennifer, this recipe is delicious.
Robin Abernethy says
Jennifer, I cannot wait to make this soup! I'm always looking for recipes to make to take for lunches during the work week and this looks like a winner! Thank you for posting! Pinned!
Robin Abernethy says
Also, I plan to sub Miracle Rice for the cauliflower rice when I make this. I'm a huge fan of Miracle Rice and Miracle Noodles!
Robin Abernethy says
I never did reply, but I did make this with Miracle Rice and then took some over to my Italian next door neighbors. Everyone LOVED it with the Miracle Rice (instead of cauliflower rice). They fought over who got to eat the last of it! Thanks for a wonderful recipe!