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Crockpot Italian Sausage & Veggie Stew - Comforting, Easy, and Full of Flavor

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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 to 1.25 pounds Italian sausage (sweet or hot; links or bulk)
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 3 medium carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 1 red bell pepper, chopped
  • 2 medium zucchini, halved lengthwise and sliced
  • 1 (14.5-ounce) can diced tomatoes with juices
  • 1 (8-ounce) can tomato sauce
  • 4 cups low-sodium chicken broth
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 2 cups chopped kale or baby spinach
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1 bay leaf
  • 2 tablespoons olive oil (for browning, optional)
  • Salt and black pepper, to taste
  • Fresh parsley, chopped, for garnish (optional)
  • Grated Parmesan, for serving (optional)

Method
 

  1. Brown the sausage (recommended): Heat olive oil in a skillet over medium. Remove sausage from casings if using links, then crumble and cook until browned with some crispy edges, 6–8 minutes. Drain excess fat. This step adds flavor and keeps the stew from getting greasy.
  2. Layer hearty veggies: Add onions, carrots, and celery to the slow cooker first. These do well with long cooking and create a sturdy base.
  3. Add peppers and zucchini: Scatter in the bell pepper and zucchini. They’ll soften nicely without turning mushy.
  4. Add aromatics and beans: Stir in garlic, cannellini beans, basil, oregano, red pepper flakes (if using), and the bay leaf.
  5. Pour in liquids: Add diced tomatoes with juices, tomato sauce, and chicken broth. Gently stir to combine.
  6. Add sausage: Nestle the browned sausage into the mixture. Don’t worry if it sits on top; it will mingle as it cooks.
  7. Cook low and slow: Cover and cook on Low for 6–7 hours or on High for 3–4 hours, until the vegetables are tender and the flavors have melded.
  8. Stir in greens: In the last 20 minutes, add the kale or spinach. Kale needs the full 20 minutes; spinach wilts in about 10.
  9. Season and finish: Remove the bay leaf. Taste and season with salt and black pepper. If the stew tastes too acidic, add a pinch of sugar or a splash of cream to round it out.
  10. Serve: Ladle into bowls and top with chopped parsley and grated Parmesan, if you like. Crusty bread on the side is always a good idea.