Italian Sausage Stew

This mouth-watering Italian Sausage Stew recipe was shared by one of our awesome Paleo Plan meal plan members, and we think it’s a winner! The flavor is outstanding on its own, or you can try serving it atop a plop of our creamy cauliflower mashers. I’ve made this recipe countless times for guests, family, and the pickiest of non-Paleo eaters…and every single time it’s been a smashing success! I’ll often make a double batch, and then freeze half of it for later since it tastes just as good when re-heated. Thanks to Ashley for this delicious Paleo stew recipe inspiration!

Italian Sausage Stew
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Italian Sausage Stew

Servings 4

Total Time: 50 minutes

Cook Time: 50 minutes

Nutrition Information

calories 470

carbohydrate 27g

protein 36g

fat 22g

saturated fat 12g

cholesterol 62mg

sodium 1800mg

potassium 1005mg

fiber 6g

sugar 10g


  • 11/2 pound(s) Italian sausage mild
  • 4 cup(s) chicken broth or beef broth
  • 1/2 cup(s) water
  • 1 small butternut squash cut into 1-inch cubes (1 sm squash=2 cups cubed)
  • 3 small garlic clove(s) diced
  • 1 tablespoon(s) thyme, fresh
  • 2 whole bay leaf(s)
  • 1 teaspoon(s) black pepper
  • 1 teaspoon(s) sea salt
  • 1/4 teaspoon(s) cumin
  • 1/8 teaspoon(s) cayenne pepper
  • 1 medium onion(s) chopped
  • 2 medium carrot(s) peeled and chopped
  • 3 medium celery stalk(s) chopped
  • 2 cup(s) spinach chopped
  • 1 can(s) tomatoes, fire roasted diced (15 oz)
  • 2 tablespoon(s) coconut oil


  1. Prep ingredients and remove sausage casings (if present).
  2. In a dutch oven (or using a large skillet on your stovetop) - warm the coconut oil over medium heat. When hot (not smoking) add the Italian sausage and cook until browned, about 6-8 minutes. You can leave the sausage kind of chunky if you want bigger pieces of meat in your stew, or break it down into smaller pieces.
  3. Add the onion, garlic, carrots, squash, celery, and thyme. Continue to sauté for another 8 minutes over medium heat.
  4. Transfer to a large soup pot. Add the broth, water, canned tomatoes, bay leaves, salt, pepper, cumin, and cayenne. Increase heat and bring to a light boil, then reduce heat to low, cover, and continue cooking for 20-30 minutes (until squash and carrots are soft).
  5. Stir in spinach at the end, and serve immediately. Tastes wonderful on its own, or atop a plop of our creamy cauliflower mashers.