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A savory one-dish stew with cannellini beans, leafy greens, chicken sausage and tomato sauce, all topped with cheesy bread crumbs. Yum!
Pulling dinner for the family out of a hat (or your pantry in this case) ranks as one of the most satisfying tricks ever.
This hearty Italian-style chicken sausage stew is a perfect recipe to make when you crave something that tastes homemade, but don’t have hours to cook.
It all comes together in 30 minutes or less. We’re talking about 10 minutes of hands-on prep, followed by a 15-20 minute stovetop-simmer.
Boom! Dinner is ready.
Italian food inspires me on a daily basis (you too?)
Ingredients for weeknight sausage stew
For this tasty dish, I riffed on the classic components of an authentic Tuscan ribollita recipe:
- Tomato sauce – I use my homemade marinara, but use your favorite
- Canned white beans (I love cannellini in this dish)
- Leafy greens vegetables
- Crusty bread
These mouthwatering ingredients (which all happen to be some of our favorite pantry staples) meld into a nourishing one-dish meal the whole family wants in on.
Everything simmers on the stovetop in one pan (and BTW smells AMAZING), fusing all those ingredients into a savory dish with layers of flavor and texture.
How to make chicken sausage stew:
- Start by toasting some fresh bread crumbs in olive oil, which gets sprinkled on top of the finished dish.
- Briefly cook onion, garlic until softened. Add fresh rosemary and seasonings until fragrant.
- Add the chicken: Rather than chicken parts (delicious, but longer to cook), I subbed convenient chicken sausage links, which cook through in minutes.
- Stir in 2 cups of your favorite pasta sauce, canned white beans, and a little water.
- After about 20 minutes of simmering on the stovetop, stir in whatever greens you prefer (I like baby spinach or kale).
- Finally, sprinkled the crunchy toasted breadcrumbs and grated pecorino cheese over the top. Serve right out of the pan.
I often make homemade marinara sauce when I have time.
This one-pan stew is definitely flavor-boosted by using a tasty tomato sauce, which has a vibrant red color and natural chopped-tomato texture.
The combo of ingredients in this recipe has a rich, robust taste that makes the whole dish taste like it was simmering on the stove all day long.
This stew has a satisfying texture, and will thicken up as it cools.
If you prefer more of a soupy dish, just stir in a bit more water or stock to your taste.
Serve it up in bowls, and enjoy!
Weeknight Chicken Sausage Stew
- 1 cup (108 g) fresh bread crumbs, homemade or prepared, *see note below for making breadcrumbs
- 4 tablespoons (60 ml) extra-virgin olive oil
- 1 cup (160 g) chopped yellow onion
- 1 pound (450 g) uncooked chicken sausage, sliced into 2-inch pieces
- 1 teaspoon finely chopped garlic
- ½ – 1 teaspoon crushed red chili
- 1 tablespoon chopped fresh rosemary
- Kosher salt
- 2 15-ounce cans (850 g) cannellini beans, drained
- ½ cup (125 ml) chicken stock or water
- 2 cups (500 ml) prepared marinara or pasta sauce, or homemade marinara sauce
- 2 cups (60 g) baby spinach or kale greens
- ⅓ cup (30 g) grated Pecorino Romano cheese
- Heat 1 tablespoon of the oil in a small skillet over medium-high heat. Add the breadcrumbs and cook 2 – 3 minutes, stirring frequently, until the crumbs are crisp and golden brown. Set aside
- Put the remaining 3 tablespoons olive oil in a large skillet (12-inches) that has a lid. Place over medium heat and add the onion. Cook until the onion is softened and translucent, 3-5 minutes.
- Turn up the heat to medium-high and add the sausage. Cook the sausage until it begins to brown, stirring it around the pan so it doesn’t stick.
- Stir in the garlic, rosemary, chili and salt to taste. Cook about 30 seconds, until fragrant. Add the beans, stock and marinara sauce and bring to a simmer.
- Lower the heat, cover the pan and cook 10 minutes. Uncover the pan and simmer 5 more minutes to thicken the sauce. Remove from the heat and stir in the spinach.
- Sprinkle the bread crumbs and cheese over the top and serve.
Karen’s Notes and Tips
This post was sponsored by Barilla America, Inc. All thought and opinions are my own.