One-Pot Italian Chicken Sausage, Mushroom & Potato Stew
A cozy, one-pot Italian-American weeknight win: sweet-and-savory chicken sausage, mushrooms, and tender potatoes simmer together in broth until everything tastes like it’s been cooking all day (but it’s done in under an hour). Perfect for rainy WA winter nights.
Back to full listIngredients
- Simple Truth® Mild Italian Chicken Sausage (sale) 12 oz (about 3 links), sliced into 1/2-inch coins $5.00 (salePrice 5)
- Kroger® Russet Potatoes (5 lb) 1 lb potatoes (about 2 medium), cut into 1-inch chunks $2.79
- Kroger® Whole White Mushrooms 8 oz mushrooms, sliced $2.39 (8 oz)
- Simple Truth Organic® Yellow Onion (2 lb bag) 1/2 medium onion, diced (about 1 cup) $2.99
- Kroger® 99% Fat Free Beef Broth Can (or chicken broth sale item) 2 cups broth (use chicken broth if you have it; beef works in a pinch) $0.89 (14 oz) OR Simple Truth broth $2.00/32 oz (sale)
- Carrots 1 medium carrot, diced (about 1/2 cup), optional but great $1.29/lb
- Celery (sleeved) 1 rib celery, diced (about 1/3 cup), optional $1.79/lb
- Garlic 2 cloves, minced (about 2 tsp) $0.69 each
- Pantry: olive oil 1 Tbsp
- Pantry: dried oregano 1 tsp
- Pantry: dried thyme or Italian seasoning 1/2 tsp
- Pantry: black pepper + salt to taste
- Optional: kale or cabbage 2 cups chopped (stir in at the end) (cabbage listed)
Instructions
- Prep: slice 12 oz chicken sausage into 1/2-inch coins. Dice 1/2 onion (about 1 cup). Slice 8 oz mushrooms. Cut 1 lb russet potatoes into 1-inch chunks. Mince 2 tsp garlic (2 cloves). Dice 1/2 cup carrot and 1/3 cup celery (optional).
- Brown the sausage (stove): heat 1 Tbsp olive oil in a medium pot/Dutch oven over medium-high. Add sliced sausage and cook 4–5 minutes, turning, until browned. Transfer to a plate.
- Sauté the veg: in the same pot, add diced onion + carrot + celery (if using) with a pinch of salt. Cook 3–4 minutes until softened. Add sliced mushrooms and cook 5–6 minutes until they release moisture and start to brown. Stir in minced garlic and cook 30 seconds.
- Build the stew: add potato chunks + 2 cups broth + 1 tsp dried oregano + 1/2 tsp thyme/Italian seasoning + black pepper. Bring to a boil, then reduce to a lively simmer.
- Simmer: cover and simmer 12–15 minutes, until potatoes are tender when pierced.
- Finish: return browned sausage to the pot and simmer uncovered 3–5 minutes to meld flavors. Taste and adjust salt/pepper (broth salt levels vary).
- Optional greens: stir in 2 cups chopped kale or thin-sliced cabbage for the last 2 minutes until just wilted.
- Serve: ladle into bowls. If you have Parmesan at home, a little on top is excellent.
Health notes: ~700–850 kcal per serving. High protein and very filling; mushrooms add umami with low calories. Use reduced-sodium broth and add extra veggies (kale/cabbage) if you want it lighter and higher-fiber.
Drink pairing: This dish loves medium-bodied reds with earth and spice to echo the mushrooms, or a fuller white if you prefer. Local WA pick: Chateau Ste. Michelle Riesling (off-dry) if you like a touch of sweetness with sausage spice; or a Columbia Valley Merlot for a red option.