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Italian Turkey Sausage and Vegetable Stew

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  • Prep 35 min
  • Total 35 min
  • Ingredients 8
  • Servings 5
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Stress-free skillet dinner ready in 35 minutes! This hearty turkey and vegetable stew is perfect for Italian meals.
Updated Jun 9, 2011
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Ingredients

  • 1 lb turkey Italian sausage, casings removed, crumbled
  • 2 cans (14.5 oz each) Italian-style stewed tomatoes, undrained
  • 3 1/2 cups Progresso™ beef broth (from 32 oz carton)
  • 1 can (15 oz) Progresso™ dark red kidney beans, drained, rinsed
  • 1 pkg (9 oz) frozen corn
  • 1 small zucchini, sliced
  • 1/2 teaspoon dried oregano leaves
  • 3/4 cup uncooked small shell pasta (3 oz)
Make With
Progresso Broth

Steps

  • 1
    In 12-inch skillet or Dutch oven, cook sausage until browned, stirring frequently. Drain well.
  • 2
    Add all remaining ingredients except pasta; mix well. Bring to a boil. Add pasta; cook over medium heat 15 to 18 minutes or until pasta is tender, stirring occasionally.

Tips from the Pillsbury Kitchens

  • tip 1
    Unless the zucchini’s skin is very thick or blemished, don’t bother peeling; just scrub it well, and let the stew benefit from its lovely dark green color and extra vitamins. If you're doubling the recipe, use one zucchini and one yellow summer squash.
  • tip 2
    Sprinkle each serving of stew with grated Parmesan or shredded mozzarella cheese.

Nutrition Information

440 Calories, 19g Total Fat, 24g Protein, 43g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
440
Calories from Fat
170
Total Fat
19g
29%
Saturated Fat
5g
25%
Cholesterol
75mg
25%
Sodium
1630mg
68%
Total Carbohydrate
43g
14%
Dietary Fiber
7g
28%
Sugars
7g
Protein
24g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
25%
25%
Calcium
15%
15%
Iron
25%
25%
Exchanges:
2 Starch; 2 Other Carbohydrate; 1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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