Tuscan chicken sausage stew

Total Time
15 min
5 min
10 min
Yes, you read that correctly, this hearty stew comes together in just 15 minutes, thanks to the convenience of utilizing cooked chicken sausage and canned tomato sauce. It also features crimini mushrooms, zucchini, cannellini beans, and diced tomatoes. Fresh rosemary and peppery arugula add lots of color and texture to the final dish. If you want to plan ahead for an instant meal later in the week, this stew can be refrigerated up to 2 days, which will give the flavors a chance to develop; just keep in mind that it’s preferable to stir in the arugula before serving. Low-fat, multi-grain crackers make a good, crunchy accompaniment.


Cooked chicken sausage

6 oz, artichoke and garlic variety, diced

Cremini mushroom

10 oz, or any other variety

Uncooked zucchini

1 medium, diced

Canned cannellini beans

15½ oz, rinsed and drained

Canned diced tomatoes

14½ oz, with roasted garlic and onion

Canned tomato sauce

8 oz


¼ cup(s)


2 tsp, fresh


2 cup(s)


  1. Spray a large nonstick skillet with nonstick spray; set over high heat. Add the sausages, mushrooms, and zucchini; cook, stirring frequently, until the sausages and vegetables are lightly browned, about 6 minutes.
  2. Stir in the beans, diced tomatoes, tomato sauce, water, and rosemary; bring to a boil. Reduce the heat and simmer, uncovered, until the vegetables are tender, about 2 minutes. Remove from the heat and stir in the arugula until it wilts, about 1 minute. Yields 1 1/2 cups per serving.