Italian Sausage Stew


  • 1/2 c. water
  • 1 c. onions, finely diced
  • 1 c. celery, finely diced
  • 1 c. sweet red pepper, finely diced
  • 2 c. vegan sausage
  • 1/2 tsp. sweet basil
  • 1 tsp. fresh garlic, minced
  • 1 1/2 tsp. salt
  • 6 c. canned tomatoes, diced
  • 8 c. cooked mostaccioli rigate pasta


  1. Place water in a large saucepan and add all other ingredients except pasta. Cook until veggies are soft, and then stir in cooked pasta. Serve hot.
Browse Cook(s): Linda Johnson Micheff Sisters
Browse Theme(s): Soups

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.