Summer Squash and Sausage Stew
Description
This summer squash and sausage stew recipe adds green and yellow zucchini and crookneck squash to a hearty tomato-based soup with andouille sausage.
Ingredients
•
2 teaspoons olive oil
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1 pound andouille sausage, sliced
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1 large onion, diced
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3 cloves garlic, minced
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3 cups chicken broth, or as needed
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1 cup crushed tomatoes, such as San Marzano
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1/2 cup diced jalapeno chile pepper
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2 pounds assorted summer squash, such as zucchini or yellow crookneck - trimmed and cut into chunks
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1 1/2 pounds Yukon Gold potatoes, peeled and quartered
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salt and freshly ground black pepper to taste
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1 pinch cayenne pepper, or to taste
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1/4 cup chopped Italian parsley
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2 teaspoons freshly shredded Parmesan cheese, or to taste
Directions
1
Heat olive oil in a large pot over medium-high heat; cook sausage slices in hot oil until lightly browned, 3 to 4 minutes. Add onion, reduce heat to medium, and cook until onion becomes translucent, about 5 minutes. Stir in garlic and cook until fragrant, 30 seconds to 1 minute. Add broth, crushed tomatoes, and jalapeño pepper; stir to combine.
2
Bring mixture to a simmer; stir in squash and potatoes gently. Reduce heat to medium-low. Season with salt, black pepper, and cayenne pepper.
3
Simmer stew, uncovered, until potatoes and squash are tender, 30 to 35 minutes. Stir in parsley. Adjust levels of salt, black pepper, and cayenne pepper if needed. Serve in bowls; sprinkle with Parmesan cheese.