This veggie packed stew features slices of Italian sausage, tomatoes, beans and fresh zucchini for a rich and hearty stew that is perfect for dinner any night of the week! Serve with some freshly grated Parmesan cheese on top and a slice of crusty Italian bread for sopping up the juices if desired!
Prep Time30 minutesmins
Cook Time4 hourshrs
Total Time4 hourshrs30 minutesmins
Course: Soups, Stews and Chili
Cuisine: Italian
Keyword: 10 Ingredients Or Less, Italian Sausage, Pasta, Sausage, Stew
In a medium skillet on the stove-top, cook the Italian sausages until done. Remove sausages from pan with tongs and cut each one into bite sized slices.
2 Pounds Italian Sausage Links
Add all ingredients, except the pasta, to a 6 quart or larger slow cooker.
29 Ounces Low Sodium Beef Broth, 29 Ounces Canned Diced Tomatoes With Green Chilies, 19 Ounces Canned Red Kidney Beans, 15 Ounces Canned Garbanzo Beans, 2 Medium Zucchini, 1 Medium Yellow Onion, 2 Cloves Garlic, 1 Tablespoon Dried Italian Seasoning, 1/2 Teaspoon Kosher Salt, 1/2 Teaspoon Freshly Ground Black Pepper
Cover and cook on LOW for 4 to 6 hours or until the zucchini is tender.
During the final 30 minutes of cooking, cook the pasta on the stove-top according to the directions on the pasta. Drain and add cooked pasta to the stew.
1 Pound Small Shell Pasta
Ladle stew into bowls and serve with a side of crusty Italian bread for dipping into the stew and some freshly grated Parmesan cheese if desired.