Serves: 6
Total Calories: 272
In a 4-quart kettle or Dutch oven over medium heat, sauté sausage, onion, and garlic until sausage is no longer pink and onion is limp, but not browned. Drain off excess fat.
Add eggplant, mushrooms, tomatoes with juice, tomato sauce, zucchini, and Italian seasoning. Bring to a boil stir, reduce heat to low, cover, and simmer 15 to 20 minutes or until vegetables are tender. Add optional pasta and heat through.
Sprinkle Parmesan cheese over each serving.
This Italian Sausage Stew recipe is from the The Soup Collection Cookbook. Download this Cookbook today.
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