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This sausage stew recipe is hearty, easy to make, and has a tasty mix of vegetables for a flavorful and filling meal! It has only 15 minutes of prep time.

Love stews? Try my Beef Stew or Hamburger Stew.

a large pot of sausage stew with a metal ladle

Why you’ll enjoy it

Sausage stew is one of those cozy recipes that’s not at all hard to make and you can have on the table quickly. It’s one of my go-to meals when I don’t really feel like putting in a ton of effort and is loaded with sausage, beans, and veggies.

This stew makes up to six portions, so it’s wonderful for meal prep for the rest of the week. It also tastes even better the next day or the day after that when the flavors have a chance to meld and become richer! What’s not to love?

Ingredients for it

  • Sausage – try Ukrainian smoked sausage or Kielbasa 
  • Olive oil & butter – for sautéing 
  • Aromatics – garlic, onions, celery are the building blocks of flavor 
  • Broth & seasonings – beef broth (or use chicken if preferred) dried Italian seasoning, Worcestershire sauce, paprika 
  • Veggies – carrots and red bell peppers. Their sweetness fabulously complements the sausage!
  • Potatoes & cannellini beans – to make this soup a hearty complete meal

How to make sausage stew

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

sausage slices in a pot and celery and carrots being cooked in a pot

Begin by sautéing the sliced sausage in a large pot until perfectly browned. Set aside, and then add the butter to the pot and cook the carrots, onions, and celery.

adding seasonings into a pot of stew and pot of stew with cannellini beans added

Stir in the garlic, tomato paste, and other seasonings. Then add the broth along with the potatoes, cannellini beans, and red bell pepper. Add the sausage back in and simmer!

Helpful tips

  • The liquid will cook down as this stew simmers and the potatoes fall apart and release starch. It doesn’t have as much liquid as a soup, but if you want more of a soupy texture, simply add in some more broth or water if the liquid seems to be getting too low. 
  • To save some prep time, I will start by prepping the sausage, and then I prep the onion, carrots, and celery while it cooks. I then prep the bell pepper and potatoes while the onion/carrots/celery cook.

Substitutions and variations

  • If you want to use regular uncooked Italian sausages (I suggest a sweet Italian variety), take the meat out of its casing and sauté it until browned, then drain excess fat if there’s a lot of it, and proceed with the recipe as indicated.
  • This recipe is very flexible! Feel free to throw in additional veggies if you happen to have some in the fridge. 
  • The beans can be left out if needed or replaced by a different variety of canned beans (red kidney, navy, pinto, etc.).
  • I love how Russet potatoes fall apart in this stew, but you could use a different variety such a red potatoes or Yukon Gold (they tend to stay intact more).
  • If you want to give this a spicy kick, add in a few dashes of cayenne pepper or use hot paprika. 

What to serve with this stew

  • It’s a complete meal in itself, but dipping a slice of crusty bread into it is always a good idea.
  • If you’re craving a salad, try making a Caesar salad with my famous Homemade Caesar Dressing. Mixed greens with this Olive Garden Salad Dressing would also be the perfect complement.

Leftovers and storage

  • Leftovers will keep in the fridge for 3-5 days. Reheat on the stove on a low heat for best results.
  • You can also freeze this soup in an airtight container for up to 4 months. 
close-up of a bowl of homemade sausage stew on a marble surface

Questions about this sausage stew recipe? Talk to me in the comments below!

a large pot of sausage stew with a metal ladle
4.93 from 14 votes

Sausage Stew

This sausage stew recipe is hearty, easy to make, and has a tasty mix of vegetables for a flavorful and filling meal! It has only 15 minutes of prep time.
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Servings: 6


  • 1 pound smoked sausage sliced, see note
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 medium onion chopped
  • 3 sticks celery chopped
  • 3 medium carrots peeled & chopped fairly thin
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon Italian seasoning
  • 1 teaspoon paprika
  • 4 cups beef broth
  • 1 red bell pepper chopped
  • 2 Russet potatoes peeled & diced fairly small
  • 1 (14 fluid ounce) can white (cannellini) beans drained
  • Salt & pepper to taste


  • Add the sausage pieces and olive oil to a pot and sauté over medium-high heat until crispy and nicely browned (about 8-10 minutes), then transfer to a plate.
  • Add the butter, onion, celery, and carrots to the pot. Cook until the onions are starting to lightly brown (about 8-10 minutes).
  • Stir in the garlic, tomato paste, Worcestershire sauce, Italian seasoning, and paprika. Cook for 1 minute.
  • Stir in the broth, bell pepper, potatoes, beans, and add the sausage back to the pot. Increase the heat to high and bring it to a boil.
  • Reduce the heat to a rapid simmer. Cook, covered (with the lid slightly open), stirring occasionally, for at least 30 minutes or until the potatoes are fall-apart tender, the carrots have softened, and the flavors have had some time to build. Add more broth or water if it looks like the liquid is getting too low. This isn't meant to have as much liquid as a soup would, but feel free to add more than suggested (I would add 1/2 cup at a time).


  • To save some prep time, I will start by prepping the sausage, and then I prep the onion, carrots, and celery while it cooks. I then prep the bell pepper and potatoes while the onion/carrots/celery cooks.
  • What kind of sausage to use? I bought a coil of already cooked Ukrainian sausage. Kielbasa is similar and will work too. You could even used uncooked sausage (like Italian sausage). I’d take it out of the casings and crumble it if going that route.


Calories: 481kcal, Carbohydrates: 40g, Protein: 20g, Fat: 27g, Saturated Fat: 10g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 64mg, Sodium: 1386mg, Potassium: 1210mg, Fiber: 7g, Sugar: 5g, Vitamin A: 6175IU, Vitamin C: 35mg, Calcium: 120mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Hi! I’m Natasha.

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  1. Amazing reciepe! I made this tonight and we had 2 bowls each. It made 5 bowls for us.

    Changes: I omitted the bell pepper and butter- since I didn’t have, used Lawry’s seasoning salt (it has garlic in it) when cooking the sausage, Vegeta seasoning salt (vegetable seasoning salt), paprika Italian seasoning- as stated, chili flakes to taste, since I didn’t have Worcestershire sauce- I substituted with half a tablepoon soy sauce with half a tablepoon asian rice wine vinegar, chicken broth, a few dashes of green Cholula hot sauce for a kick!! This recipe is definitely a keeper!! Oh and most important!! To thicken, so it is a “Stew” like consistency, I added 4 tablespoons of Cornstarch to cold water, stired and added it to the stew while cooking! If you don’t have Corn Starch- Use Flour to thicken! You could add so many other vegtables, I could see zucchini being in this or parsnips!

  2. This is my first time ever leaving a comment on a recipe. This is my second time making this stew, and it’s already one of my favorite meals. I’m a college student, and this recipe is easy to make and easy to prep for. I cut up and portioned all of my veggies and sausage beforehand and pre-made some beef broth to keep in the fridge, so when the time comes I just need to pull everything out and follow the recipe. I also added bacon this time, turned out amazing! Thanks so much for the recipe, it’s one I will keep coming back to.

  3. 5 stars
    I tried this and it was soo delicious I had to change a few things only because I didn’t have all I needed. I used chicken broth instead, didn’t have tomatoe past so I used a wee bit of tomato sauce . I didnt have beans so I used chicken broccoli cheese rice. No paprika so I used a little chilli powder I was a little worried cause I was a little unprepared but it came out wonderful thank you for ur great recipe ill be making this more often!

  4. I didn’t have beef broth, so I used chicken broth. I also didn’t have white beans. I had a can of pork and beans and put those in. It turned out really good. Thanks for sharing.

  5. 4 stars
    Very good! Used leftover Hawaiian Brats. Since this is designated as a stew, I expected it to be thicker, but it was more of a soup consistency. Which is fine. There’s only two of us, so I will be freezing some.

  6. 5 stars
    Love this stew! I like to spice it up with red pepper flakes and add cabbage also. Delicious, and an awesome way to get in a lot of veggies! Thank you!

  7. This is my first time on your website. The sausage stew looks fantastic because I love recipes that are fast easy and full of flavor. So I’ll be trying that this week and excited to taste it. Thank you so much

      1. 5 stars
        Absolutely amazing. The only thing I did differently was use shredded carrots and Cajun style andouille sausage. First time here. Definitely going to check out more recipes.

    1. Hi Sarah! We haven’t tested it in the IP and can’t speculate. However, I know one of our readers did, so read through the comments to see what they did if you like. Enjoy! 🙂