Braised Italian Sausage Stew

Recipe submitted by: Amy Pickett

Recipe courtesy of:

Enjoy all of the hearty flavors and ingredients of this great dish!
cook 6

What's in it


1 package
(19 ounce) JOHNSONVILLE® Mild Italian Sausage links , coin sliced
2 tablespoons
Bertollli® Extra Light in Taste Olive Oil
2 medium
onions, coarsely chopped
4 medium
carrots, cut into 1 inch chunks
4 small
parsnips, cut into 1 inch chunks
8 ounces
baby bella or white button mushrooms, halved
2 stalks
celery, cut into 1 inch chunks
3 cups
Swiss chard, stems removed, roughly chopped
1/2 cup
barley, uncooked
1 can
(28 ounces) Italian plum tomatoes, (in juice)
1 can
(14.5 ounces) chicken stock
1 cup
dry white wine
1 teaspoon
Italian seasoning
1/2 teaspoon
ground black pepper
1/2 teaspoon

How to cook it


  • Bertolli® Extra Light in Taste Olive Oil
  • Add onion; cook 3 minutes or until slightly soft.
  • Add sausage links to pan; cook 12 to 14 minutes or until sausage is browned and almost cooked through.
  • Transfer sausage links to cutting board and allow them to cool before coin slicing.
  • Stir in carrots, parsnips, mushrooms, celery and Swiss chard into the Dutch oven. Add the barley, tomatoes, stock, wine, Italian seasoning, salt and pepper. Add sliced sausage to the pot. Stir to combine all the ingredients
  • Bring to a boil, cover, reduce heat and continue to simmer for up to 1 hour or until the barley is cooked.
  • Serve with crusty Italian bread.