This summer squash and sausage stew recipe adds green and yellow zucchini and crookneck squash to a hearty tomato-based soup with andouille sausage.
Preparation Time
20 mins
Cooking Time
40 mins
Total Time
60 mins
Calories
601 Calories
Recipe Instructions
Step 1
Heat olive oil in a large pot over medium-high heat; cook sausage slices in hot oil until lightly browned, 3 to 4 minutes. Add onion, reduce heat to medium, and cook until onion becomes translucent, about 5 minutes. Stir in garlic and cook until fragrant, 30 seconds to 1 minute. Add broth, crushed tomatoes, and jalapeño pepper; stir to combine.
Step 2
Bring mixture to a simmer; stir in squash and potatoes gently. Reduce heat to medium-low. Season with salt, black pepper, and cayenne pepper.
Step 3
Simmer stew, uncovered, until potatoes and squash are tender, 30 to 35 minutes. Stir in parsley. Adjust levels of salt, black pepper, and cayenne pepper if needed. Serve in bowls; sprinkle with Parmesan cheese.
Ingredients
2 teaspoons olive oil
3 cloves garlic, minced
1 large onion, diced
salt and freshly ground black pepper to taste
1 pound andouille sausage, sliced
1 pinch cayenne pepper, or to taste
3 cups chicken broth, or as needed
1 cup crushed tomatoes, such as San Marzano
2 teaspoons freshly shredded Parmesan cheese, or to taste
0.25 cup chopped Italian parsley
0.5 cup diced jalapeno chile pepper
1.5 pounds Yukon Gold potatoes, peeled and quartered
2 pounds assorted summer squash, such as zucchini or yellow crookneck - trimmed
