Italian Chicken Sausage Stew (one-pot dinner)

A hearty, comforting stew packed with savory chicken sausage, creamy cannellini beans, and vibrant kale—perfect for a cozy night in. This soup is comfort food in a bowl, but it’s also protein-packed and nourishing. Best of all, it comes together easily on a weeknight thanks to pantry staples like canned beans and marinara sauce.

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Italian Chicken Sausage Stew

The Recipe

Prep Time: 15 minutes. Coke Time: 30-60 minutes

Total Time: ~60 minutes

Recipe adapted from Sister Cake

Equipment:	Dutch Oven
Ingredients:	3 tablespoons extra-virgin olive oil 1 yellow onion, chopped 1 pound uncooked chicken sausage (casings removed, if applicable) 2 cloves garlic, minced ½ teaspoon crushed red pepper flakes 1 teaspoon dried rosemary Salt, to taste 2 (15-ounce) cans cannellini beans, drained and rinsed 1 (14–15 ounce) can chicken broth 2½ cups marinara sauce 2 cups chopped kale (stems removed) ⅓ cup grated Parmesan cheese Crusty bread, for serving (optional)
Directions:	Sauté the Onion:Heat olive oil in a large pot over medium-high heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Brown the Sausage:Add the chicken sausage to the pot. Break it up with a spoon and cook until browned, about 5–7 minutes. Add Aromatics:Stir in the garlic, crushed red pepper flakes, rosemary, and a pinch of salt. Cook for about 30 seconds, just until fragrant. Build the Stew:Add the cannellini beans, chicken broth, and marinara sauce. Stir well and bring to a simmer. Simmer to Thicken:Reduce heat to low and cook uncovered, stirring occasionally, for 25 to 30 minutes until the stew thickens to your liking. Add the Greens:Stir in the chopped kale and cook for another 5–10 minutes, until wilted and tender. Serve: Ladle the stew into bowls, sprinkle with Parmesan cheese, and serve hot with crusty bread on the side.