Sausage and Risoni Stew

    50 minutes

    This is a good budget stew, hearty, easy and full of flavour. Use spicy Italian sausages for an extra kick if you like.

    49 people made this

    Serves: 6 

    • 1 tablespoon butter
    • 1 kg sausages, sliced thinly
    • 1 tablespoon plain flour
    • 8 cups (2 litres) chicken stock
    • 800g tinned peeled and diced tomatoes with juice
    • 1 teaspoon dried basil
    • 1 tablespoon dried oregano
    • 3 zucchini, sliced
    • 1/2 cup risoni pasta

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. In a large pot, melt butter and brown the sausage slices; drain fat. Stir flour into sausage then mix in chicken stock, tomatoes, basil and oregano; bring to boil. Lower heat and simmer approximately 20 minutes or until sausage is fully cooked. Add zucchini slices and pasta. Continue cooking until zucchini and pasta are done.

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    Reviews in English (45)


    This is very good! Does not say what kind of sausage to use,so I used mild italian,only 1 pound because that's all I had. I used 4 small cans of low salt chicken broth(less than stated) and 28oz can Contadina crushed tomatoes in puree. Since I didn't use full amount of broth, I figured I better cut back on seasoning, so I used only half of each. I didn't have zucchini,so I added a bag of frozen green beans with carrots. You could probaly use peas too. As it cooked I wanted it a little thicker so I added one more tablespoon flour mixed with a little water. This may be a little spicey for young ones,but my family loved it. Serve with bisquits and it's a great meal! Thanks Tim,we really enjoyed this!  -  05 Feb 2003  (Review from Allrecipes USA and Canada)


    Was very pleased with this soup/stew. Has quickly become one of our favorites.  -  12 Apr 2002  (Review from Allrecipes USA and Canada)


    I added an onion and 3 cloves of garlic, 1/2 green pepper, 1/2 a red pepper. I also added celery seed and red hot chili peppers. I really enjoyed this recipe especially with what I added. It was easy and very yummy. I will make this over and over again.  -  07 Mar 2003  (Review from Allrecipes USA and Canada)