This Italian-style stew with peas combines savory Italian sausage, tender potatoes, cannellini beans, tomatoes, and sweet green peas in a brothy, herb-scented pot. It is a rustic weeknight meal inspired by the flexible vegetable-and-bean stews found in many Italian home-cooking traditions; ingredients vary by region and family, so this is one approachable version rather than a single definitive formula.
Ingredients
- 1 tablespoon (15 ml) olive oil
- 1 pound (454 g) mild or hot Italian pork sausage, casings removed if using links
- 1 medium yellow onion, about 1 cup (150 g) diced
- 2 medium carrots, about 1 cup (130 g), peeled and cut into small dice
- 2 celery stalks, about ¾ cup (90 g), diced
- 4 garlic cloves (about 12 g), finely chopped
- 2 tablespoons (30 g) tomato paste
- 1 teaspoon (1 g) dried oregano
- ½ teaspoon (0.5 g) dried thyme
- ¼ teaspoon (0.5 g) red pepper flakes, or less to taste
- ½ cup (120 ml) dry white wine or additional broth
- 1 can (14.5 ounces/411 g) diced tomatoes, with their juices
- 4 cups (946 ml) low-sodium chicken broth
- 1 pound (450 g) Yukon Gold potatoes, cut into ¾-inch (2 cm) pieces
- 1 can (15 ounces/425 g) cannellini beans, drained and rinsed
- 1½ cups (200 g) frozen peas
- 1 bay leaf (about 0.2 g)
- ¾ teaspoon (4 g) fine salt, plus more to taste
- ¼ teaspoon (0.5 g) freshly ground black pepper, plus more to taste
- 2 tablespoons (8 g) chopped fresh parsley
- 1 tablespoon (15 ml) lemon juice
- ½ cup (50 g) finely grated Parmesan, for serving (optional)
Instructions
- Prepare the ingredients. Dice the onion, carrots, and celery; chop the garlic; and cut the potatoes into even pieces so they cook at the same rate. Drain and rinse the beans. If using sausage links, slit the casings and squeeze the meat into a bowl. Measure the remaining ingredients before you start cooking. This preparation takes about 20 minutes and makes the stovetop steps easier to manage.
- Brown the sausage, 8 minutes. Set a large heavy Dutch oven or soup pot over medium-high heat and add the olive oil. Add the sausage, breaking it into bite-size crumbles with a wooden spoon. Cook, stirring now and then, until browned in places and no longer pink. Check a larger piece with an instant-read food thermometer: ground pork sausage must reach the USDA FSIS safe minimum of 160°F (71°C). If it has released a large amount of fat, spoon off all but about 1 tablespoon (15 ml); leave the browned bits in the pot for flavor.
- Soften the vegetables and build the base, 8 minutes. Add the onion, carrots, and celery to the pot. Cook for 5 minutes, stirring and scraping the bottom, until the onion begins to turn translucent and the vegetables start to soften. Stir in the garlic, tomato paste, oregano, thyme, and red pepper flakes. Cook for 3 minutes, stirring frequently so the garlic does not scorch and the tomato paste darkens slightly. This brief frying step gives the broth a deeper, rounder tomato flavor.
- Deglaze and add the potatoes, 2 minutes. Pour in the wine and scrape up the browned bits with your spoon. Let it bubble for about 2 minutes, until the sharp alcohol smell has mostly cooked off. If you prefer not to use wine, use the same amount of broth instead; the finished stew will have a gentler, less tangy flavor. Add the diced tomatoes and their juices, chicken broth, potatoes, bay leaf, salt, and black pepper. Stir well and bring the pot to a steady simmer.
- Simmer until the potatoes are tender, 25 minutes. Reduce the heat to medium-low, partially cover the pot, and maintain a gentle simmer. Stir once or twice, especially near the bottom, so the potatoes and sausage do not stick. The potatoes are ready when a paring knife slides into a piece with little resistance. If the liquid boils vigorously, lower the heat; a rolling boil can break up the potatoes and make the broth cloudy.
- Add the beans and peas, 9 minutes. Stir in the drained cannellini beans and frozen peas. Return the stew to a gentle simmer and cook uncovered for about 9 minutes, until the peas are hot and tender and the beans are warmed through. Frozen peas need no thawing. Taste the broth and adjust the salt and pepper. If you want a looser stew, add broth in ¼-cup (60 ml) increments; for a thicker bowl, gently mash a few potato pieces against the side of the pot and stir them back in.
- Finish and rest, 5 minutes. Remove the bay leaf, then stir in the parsley and lemon juice. Turn off the heat and leave the stew to stand for 5 minutes before serving. The short rest lets the flavors settle, while the lemon brightens the rich sausage and beans without making the broth taste distinctly sour. Offer grated Parmesan at the table if desired.
Tips
- Choose the sausage heat level deliberately. Mild Italian sausage keeps the stew family-friendly, while hot sausage and the measured red pepper flakes make a more assertive bowl. If your sausage is already spicy, skip the flakes and taste before adding extra pepper.
- Keep the simmer gentle. Once the potatoes go in, small bubbles are enough. A hard boil can make them fall apart before the carrots are tender. Cut the potatoes to a similar size, and begin checking them at about 20 minutes if the pieces are smaller than specified.
- Use a practical wine substitute. Dry white wine adds acidity and a little aromatic depth, but extra broth works well and keeps the recipe alcohol-free. Avoid substituting an equal quantity of vinegar; it is much more acidic and can overwhelm the stew.
- Adjust the consistency at the end. Sausages, beans, and canned tomatoes vary in how much liquid they contribute. Add broth a little at a time if the stew gets thicker than you like, or mash a few potatoes to thicken it without adding flour or cream.
Serving Suggestions
Serve the stew hot in wide bowls, making sure each serving gets sausage, peas, potatoes, and beans as well as broth. A spoonful of grated Parmesan is a savory finish, and a little extra parsley gives the bowl a fresh note. If the broth tastes especially rich, a small squeeze of lemon at the table can sharpen it; add it gradually so it complements rather than dominates.
Crusty Italian bread, toasted sourdough, or garlic bread is useful for soaking up the broth. For a more substantial spread, pair it with a simple green salad dressed with olive oil and vinegar. The stew is filling enough to serve on its own, but it also works as the first course of a larger meal when portions are modest. Set out red pepper flakes separately so diners can adjust the heat themselves.
Variations
Use another sausage. Chicken or turkey Italian sausage can replace the pork sausage, but check the package and cook it safely. Ground poultry must reach 165°F (74°C) according to USDA FSIS; use a thermometer rather than relying on color. A leaner sausage may leave less fat behind, so add another teaspoon of olive oil if the vegetables look dry.
Make it meatless. Leave out the sausage and use 2 tablespoons (30 ml) olive oil to cook the vegetables. Add another drained can of cannellini beans, or use 8 ounces (225 g) sliced mushrooms for a more savory base. Brown mushrooms before adding the onion, since they release moisture and need time to develop color. Use vegetable broth in place of chicken broth.
Swap the greens or legumes. Replace the cannellini beans with an equal amount of drained butter beans or chickpeas; chickpeas are firmer and make the texture more substantial. For a leafy finish, stir in 2 cups (60 g) chopped baby spinach during the final 2 minutes, or add 1 cup (30 g) chopped kale with the potatoes so it has time to soften. The peas remain the defining sweet, tender element.
Make it more tomato-forward. For a thicker, more tomato-rich stew, use 1 can (28 ounces/794 g) crushed tomatoes and reduce the broth to 3 cups (710 ml). The result will be less brothy and more like a spoonable ragù. Keep the same simmer time, but stir more often because the thicker tomato base can catch on the bottom of the pot.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of cooking, dividing a large batch among shallow containers so it cools more quickly. Store covered in the refrigerator for 3 to 4 days. The potatoes will absorb some broth as the stew sits, so expect it to thicken; loosen each portion with a splash of water or broth when reheating.
Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring occasionally until it is steaming throughout and reaches 165°F (74°C). You can also reheat a serving in the microwave in a covered, microwave-safe bowl, stirring halfway through and checking the temperature in more than one spot. For freezing, cool the stew promptly and freeze in airtight portions for up to 2 to 3 months for best quality. Thaw overnight in the refrigerator and reheat to 165°F (74°C); the potatoes may be softer after freezing, but the flavor remains enjoyable.
Frequently Asked Questions
Can I use fresh peas instead of frozen?
Yes. Add fresh shelled peas at the same point as the frozen peas and simmer until tender, usually about 5 to 8 minutes depending on their size and freshness. Taste one before serving rather than relying only on the clock. Very young peas may cook faster, while larger or older peas can take a little longer.
Can I make this stew ahead?
Yes. The stew can be cooked a day ahead, cooled promptly, and refrigerated. Reheat it gently to 165°F (74°C), adding broth or water if it has thickened. If you want the peas to stay especially bright and firm, cook the base with the potatoes and beans first, refrigerate it, then add the peas while reheating and simmer until they are hot and tender.
What can I use instead of cannellini beans?
Butter beans, great Northern beans, or chickpeas all work in the same quantity. Cannellini beans are creamy but hold their shape; butter beans are softer and larger, while chickpeas are firmer and slightly nutty. Drain and rinse canned beans before adding them so their packing liquid does not cloud or overly thicken the broth.
How do I keep the potatoes from falling apart?
Cut them into even ¾-inch pieces, choose waxy or medium-starch Yukon Gold potatoes, and maintain a gentle simmer instead of boiling hard. Check for tenderness at 20 minutes because stove heat and potato size vary. Stir carefully rather than scraping aggressively once the potatoes are soft, and add the beans and peas only after they are nearly done.
Can I make the stew without wine?
Absolutely. Replace the ½ cup (120 ml) wine with the same amount of chicken or vegetable broth. Wine contributes a little acidity and complexity, but the tomatoes and finishing lemon provide enough brightness for a satisfying stew. Do not add extra lemon until the end; tasting first helps you avoid making the broth too sharp.
Related
- Ginger Thai Soup with Coconut Milk and Chicken Recipe
- Ghanaian Pepper Soup: Spicy Goat Soup Made at Home
- Ghanaian Red Peas Stew with Tomato and Palm Oil Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).