Italian Stew

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Italian Stew to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Italian Stew, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 pound bulk Italian sausage
• 1 medium onion, chopped
• 1/2 cup chopped celery
• 2 medium carrots, sliced 1/8 inch
• thick
• 1/4 teaspoon Italian seasoning
• 1/4 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups water
• 1 (14.5 ounce) can Italian stewed
• tomatoes
• 1 (10.75 ounce) can condensed
• tomato soup, undiluted
• 3/4 cup uncooked instant rice

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a skillet, cook the sausage until no longer pink; drain

Step 2: Technique & Execution

Add onion, celery, carrots, Italian seasoning, basil, salt and pepper

Step 3: Technique & Execution

Cook and stir over medium heat for 5 minutes or until the vegetables are crisp-tender

Step 4: Technique & Execution

Stir in the water, tomatoes and soup; bring to a boil

Step 5: Technique & Execution

Reduce heat; cover and simmer for 30 minutes or until vegetables are tender

Step 6: Technique & Execution

Stir in the rice; cover and cook for 10 minutes or until tender.