Chicken sausage stew.

Chicken Sausage “Stew”

This chicken sausage “stew” is an easy and light summer recipe made with chicken sausage, onions, stewed tomatoes, and spinach. Good on it’s own or over top rice, quinoa, or couscous. So delish!


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One pan chicken sausage stew with diced tomatoes, fresh spinach, and onions on top quinoa.

So I’m going to be honest here. I had no idea what to name this recipe. It’s not really a stew, if you couldn’t already tell by the photo, but it has a stew vibe with the tomatoes and juices left behind.

So we’re just going to go with it until I can think of a better name, okay? 😉

But on a serious note, this is such an easy recipe! It only requires a handful of ingredients and it makes for great leftovers since it only gets better the longer it has to sit.

Chicken sausage stew with diced tomatoes, fresh spinach, and onions on top of quinoa.

Ingredients in Chicken Sausage Stew

Chicken Sausage – of course! You can use any type really, but for this lightened version I opted for chicken. The one pictured above I purchased from Giant. It’s mixed with spinach and kale.

Onion – a sweet Vidalia onion or yellow onion work best here.

Canned Diced Tomatoes (2) – I suppose you could use real diced tomatoes here if you really wanted to, but that’s just more work and wouldn’t provide as many juices. I went for diced tomatoes that had garlic and onion mixed in for more flavor.

Fresh Spinach (2 bags)- I love using fresh spinach in this particular recipe because I think it adds more color and freshness.

Garlic Powder, Salt, Pepper, & Red Pepper Flakes

Quinoa – totally optional here! This recipe is pretty filling on it’s own, so you don’t need to add a grain if you don’t want to.

Chicken sausage stew in a pan with fresh spinach, diced tomatoes, and onion.

How to put it all together

Using a non-stick pan place your chicken sausage in and cook on medium high heat. I did add about 1/2 tsp. oil to the pan to make sure they didn’t stick, but I think they would have been fine without. Keep an eye on them and flip when they start to brown.

Chicken sausage links in a pan.

When both sides of the sausage have a golden crisp, take them out of the pan and cut them into smaller, bite sized pieces. Return to the same pan and cook until no longer pink. Gather them in a bowl and set aside.

Slice your onion and, using the same pan, start to caramelize them using the grease from the chicken sausage. Cook on medium-high heat. Add salt & pepper to taste.

Sliced onions seasoned with salt and pepper in a pan.

Once the onions are soft and start to get that nice golden color add your cans of diced tomatoes (draining one can of it’s juices before adding and leaving the juices of the other).

Sliced onions with stewed, canned tomatoes in a pan.

Bring to a light simmer and add a tsp. of garlic powder, tsp. oregano, 1/2 tsp red pepper flakes (omit if you don’t want there to be a bite), and salt & pepper to taste. Add one bag of spinach on top and cover on low.

Fresh spinach in a covered pan.

Once the first bag wilts down add the second bag of spinach and let it wilt. Mix everything together and add your set aside chicken sausage back into the pan. Mix and serve over top your choice of grain or just eat by it’s self!

Enjoy!

Chicken sausage mixed with fresh spinach, diced tomatoes, and onions over top quinoa in a decorative bowl.

If you make this recipe be sure to comment below and let me know how it was! Also tag @yumfullydelicious on instagram and use the hashtag #yumfullydelicious so I can see it and feature you!

One Pot Chicken Sausage “Stew”

This chicken sausage "stew" is an easy and light summer recipe made with chicken sausage, onions, stewed tomatoes, and spinach. Good on it's own or over top rice, quinoa, or couscous. So delish!
Prep Time10 mins
Cook Time20 mins
Course: Main Course
Servings: 4
Calories: 234kcal

Equipment

  • large skillet

Ingredients

  • 1 pack of 4 chicken sausage links
  • 2 bags fresh spinach
  • 1 medium yellow onion, sliced
  • 2 cans diced tomatoes (I chose cans mixed with garlic & onion)
  • 1 tsp. garlic powder
  • 1/2 tsp. red pepper flakes (leave out if you are sensitive to spice)
  • 1 tsp. oregano
  • Salt & pepper to taste

Instructions

  • On medium high heat, add your sausage links to a pan and cook until golden brown and crisp. About 2-3 minutes. Flip your links and repeat.
  • Remove your sausage links from the pan and cut them into bite sized pieces. Return to pan and cook until no longer pink and cooked through. Place in separate bowl and set aside.
  • Using that same pan, add your diced onion and season with salt and pepper to taste. Cook your onions until golden brown and no longer stiff.
  • Add 1 can of diced tomatoes, juices included, and bring to simmer. Mix. Add your 2nd can, juices drained, and mix. Season mixture with garlic powder, red pepper flakes, and oregano. Salt & pepper to taste. Add 1 bag of spinach, cover, and wilt. Add your 2nd bag of spinach, cover, and wilt.
  • Mix everything together and add your set aside chicken sausage. Serve immediately.

Notes

Nutrition details: total fat – 6.1g, total carb – 21.1g, total protein – 23.4g

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