Chicken Sausage Stew is the kind of recipe that earns a permanent spot in your weekly dinner rotation. It is hearty, loaded with vegetables, and comes together in just over an hour using simple pantry staples. I make a big pot on Sunday afternoons and it keeps my family well-fed for days.
There is something about stew bubbling on the stove that just feels like home. My mom made big pots of comfort soup every winter, and this chicken sausage stew carries that same spirit into my own kitchen. Browned sausage coins, tender potatoes, creamy white beans, and wilted spinach all come together in a rich, savory broth that is warming from the very first spoonful. It is simple enough for a Tuesday night and satisfying enough to share with guests. If you love a good cozy bowl, you are going to want to add this one to your regular lineup. If you enjoy this style of hearty one-pot cooking, my Easy Vegetable Soup is another weeknight staple worth bookmarking. Happy cooking!
Table of Contents
Ingredients for Chicken Sausage Stew
I have made this stew more times than I can count, and I have learned that a few good ingredient choices really do carry the whole dish. I always reach for pre-cooked chicken sausage because it browns up beautifully in just a few minutes and adds so much flavor without extra work.
- 2 tablespoons olive oil (divided)
- 6 pre-cooked chicken sausage links (sliced into coins) – I recommend a smoked or Italian-style variety for the deepest flavor. If you love chicken sausage as much as I do, my Chicken Sausage Broccoli Orzo uses it in a completely different way that is just as good
- 1/2 large onion (chopped)
- 3 large carrots (sliced into thin rounds)
- 3 ribs celery (chopped)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 3 cloves garlic (minced) – In my experience, fresh garlic makes a real difference here over the jarred kind
- 3 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 4 cups beef broth – My preference is low-sodium so I can control the salt level myself
- 1 pound Yukon Gold potatoes (peeled and chopped into 1-inch cubes) – I usually cut them uniform in size so every piece finishes cooking at the same time
- 15 ounces canned white beans (1 can, drained and rinsed)
- 3 cups fresh spinach
Optional Toppings: freshly grated Parmesan cheese, chopped fresh parsley, a squeeze of fresh lemon juice
Step-by-Step Instructions
In my experience, the single most important step in this whole recipe is browning the sausage properly before anything else goes in the pot. That golden crust on the outside adds a depth of flavor you just cannot get any other way.
Step 1: Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sliced chicken sausage in a single layer and cook for 3 to 4 minutes, turning the pieces once or twice, until they are golden brown on the outside. They should sizzle when they hit the pan. Remove them to a plate and set aside.
Step 2: Add the remaining tablespoon of olive oil to the same pot. Add the onion, carrots, celery, salt, and pepper. Cook for 6 to 7 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. Do not rush this step. Soft vegetables build a better base for the stew.
Step 3: Stir in the minced garlic, tomato paste, and Italian seasoning. Cook for about one minute, stirring constantly, until everything is fragrant. The tomato paste will darken slightly and begin to stick to the bottom of the pot. That is completely normal and is actually where a lot of the flavor comes from.
Step 4: Pour in the beef broth and use your spoon to scrape up any browned bits from the bottom of the pot. Add the potatoes, drained white beans, and the browned sausage. Stir everything together and bring to a boil over high heat.
Step 5: Once the stew reaches a full boil, reduce the heat to low and cover the pot with a lid. Let it simmer for 25 to 30 minutes, or until the potatoes are completely tender when pierced with a fork. If your potato cubes are larger than 1 inch, add an extra 5 minutes.
Step 6: Stir in the fresh spinach and cook for 1 to 2 minutes until wilted. Taste the broth and adjust salt and pepper as needed. Ladle into bowls and finish with Parmesan, fresh parsley, and a squeeze of lemon if desired.
What to Serve with Chicken Sausage Stew
This stew is a complete meal on its own, but the right side can take the whole bowl to the next level. Here are the pairings that work best.
Crusty Bread or Homemade Breadsticks: Something to soak up the broth is almost non-negotiable. A thick slice of sourdough or these Homemade Cheesy Breadsticks are both perfect choices. The warm, pillowy texture is a great contrast to the chunky, hearty stew.
Easy Garlic Bread: If you want something quick and crowd-pleasing on the side, this Easy Garlic Bread with Sliced Bread comes together in minutes and pairs beautifully with the Italian-seasoned broth.
Garlic Roasted Vegetables: For a lighter side that keeps things balanced, a tray of Garlic Roasted Vegetables adds color to the table and a caramelized, slightly smoky flavor that complements the stew really well.
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Creamy Garlic Sauce Potatoes: If you want to go all in on comfort food, serve this alongside a small bowl of Creamy Garlic Sauce Potatoes for a dinner that truly satisfies.
Simple Green Salad: A lightly dressed salad with lemon vinaigrette cuts through the richness of the stew and adds a bright, fresh element to the plate. It is the easiest way to round out the meal without much extra effort.
Storage and Serving Tips
Leftover chicken sausage stew stores really well. Let it cool completely before transferring to an airtight container. It will keep in the refrigerator for up to 4 days and freezes well for up to 3 months. Thaw frozen stew overnight in the refrigerator before reheating.
To reheat, warm the stew in a pot over medium heat, stirring occasionally. The potatoes absorb liquid as the stew sits, so add a splash of broth or water to loosen it back up to the right consistency.
Pro tip: this stew genuinely tastes better on day two. The flavors settle and deepen overnight in a way that is hard to explain but easy to enjoy. I always recommend making a full batch so you have ready-made lunches lined up for the week. If you enjoy soups and stews for meal prep, my Chicken Vegetable Soup is another excellent option that reheats just as beautifully.
FAQs
Can I use raw chicken sausage instead of pre-cooked?
Yes, you can use raw chicken sausage. Just make sure to cook the sliced pieces thoroughly in Step 1 until there is no pink in the center before removing them from the pot. It may take a minute or two longer than pre-cooked.
Can I swap the beef broth for chicken broth?
Absolutely. Chicken broth works well and gives the stew a lighter, slightly milder flavor. Beef broth adds a deeper, richer color and a bit more body to the base. Both produce a delicious result.
Can I make this chicken sausage stew in a slow cooker?
Yes. Brown the sausage and saute the vegetables on the stovetop first, then transfer everything except the spinach to the slow cooker. Cook on low for 6 to 7 hours or on high for 3 to 4 hours. Stir in the fresh spinach during the last 15 minutes of cooking.
Chicken Sausage Stew
Ingredients
Equipment
Method
- Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sliced chicken sausage in a single layer and cook for 3 to 4 minutes, turning once or twice, until golden brown on the outside. Remove to a plate and set aside.
- Add the remaining tablespoon of olive oil to the same pot. Add the onion, carrots, celery, salt, and pepper. Cook for 6 to 7 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent.
- Stir in the minced garlic, tomato paste, and Italian seasoning. Cook for about one minute, stirring constantly, until fragrant. The tomato paste will darken slightly and that is normal.
- Pour in the beef broth and scrape up any browned bits from the bottom of the pot. Add the potatoes, drained white beans, and the browned sausage. Stir and bring to a boil over high heat.
- Once boiling, reduce the heat to low and cover the pot with a lid. Let the stew simmer for 25 to 30 minutes, or until the potatoes are completely tender when pierced with a fork.
- Stir in the fresh spinach and cook for 1 to 2 minutes until wilted. Taste and adjust salt and pepper as needed. Serve topped with Parmesan, fresh parsley, and a squeeze of lemon if desired.
