Chef Johns Sausage, Zucchini, and Potato Stew Recipe

  • 1 pound spicy smoked sausage, sliced
  • 1 tablespoon olive oil (optional)
  • 1 onion, chopped
  • 1 pinch salt
  • 6 zucchinis, cut into 2-inch pieces
  • 1 1/2 pounds small Yukon Gold potatoes, cut into 2-inch pieces
  • 1 quart vegetable broth
  • water, or as needed
  • 1 bay leaf
  • 3 sprigs fresh thyme
  • salt and freshly ground black pepper to taste
  • 1 tablespoon chopped fresh chives
  • 1/2 cup small cherry tomatoes (such as Sweet 100)
  1. Cook sausage in a large pot over medium heat until fat begins to render from sausage, about 3 minutes. If pan is too dry, drizzle olive oil over sausage and cook until sausage is browned, about 5 more minutes. Stir onion and a pinch of salt into sausage; cook until onion is translucent, about 5 minutes.
  2. Stir zucchinis and potatoes into sausage; pour in vegetable broth and water. Stir bay leaf, thyme sprigs, salt, and black pepper into mixture; bring to a boil. Reduce heat to low and simmer until stew is thickened and vegetables are tender, 45 minutes to 1 hour.
  3. Turn off heat and stir chives into stew. Adjust salt and black pepper to taste. Stir in cherry tomatoes; serve in large shallow bowls.