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Aunt Rita's Italian Stew

Rated as 4.79 out of 5 Stars

"I love this recipe that my Aunt Rita makes! It's easy and very soul warming. It goes well over rice, egg noodles, pasta, mashed potatoes, or by itself with garlic bread on the side. For a vegetarian option or vegetable side dish option, just omit the sausage. Use spicy sausage if you like it hot."
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1 h servings 270
Original recipe yields 6 servings


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  1. Cook the sausage with onion and garlic in a large, deep skillet or pot over medium heat, until the meat is browned, 10 to 15 minutes, stirring frequently. Mix in the summer squash, zucchini, carrots, mushrooms, and stewed tomatoes, reduce heat to medium-low, and bring the mixture to a simmer. Cook, stirring occasionally, until the vegetables are tender, about 20 minutes. Sprinkle with Parmesan cheese, and serve.


  • Cook's Note
  • I use my food processor to slice all the vegetables.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 270 calories; 15.1 20.7 14.3 31 968 Full nutrition

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Read all reviews 17
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This is DELICIOUS! A great summer recipe. The only thing I did differently was to slice the zucchini and squash thickly (maybe 1/2 inch) so that they keep a little bit of crunch to them. We a...

Delicious. I didn't use the mushrooms to make it more kid-friendly. Great summer meal. Thanks!

This is a very delicious dish. I used sweet Italian poultry sausage and did include the carrots and mushrooms. I also added some salt and pepper. It is different enough from my other Italian dis...

As I am vegan, I omitted the meat, used Portabello mushrooms, and served the cheese on the side. It was a huge amount served as the only dish, and every drop was delicious!

awesome !!!! love this, and so will everyone else!!

I made this as instructed, with the following substitutions/additions: ground italian sausage vs links, addition of a chopped green pepper at the same time as the zucchini, and home-canned tomat...

I liked this - it reminds me of a mexican soup called albondiga (not sure on the spelling) I think I would prefer it with ground beef and more sauce.

Like this with fresh corn off the cob.

I made this last night and it was a hit with my family. I had to remove the meat to have enough room to cook the squash and mushrooms and carrots. I added an 8oz can of tomato sauce to the tom...