Summer Squash and Sausage Stew

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

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

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.