The first time I made this 30 Minute One-Pot Stew I was absolutely amazed at how quickly it came together. It’s super simple to make, flavorful and easy to tweak to make it gluten-free. A perfect meal for a busy weeknight!
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If you are looking for a quick meal that is filling and delicious, then you will definitely want to save this recipe. This recipe is super easy to modify to make it spicier and you can always add more vegetables if you’d like.
- 1 lb Italian sausage, mild
- 1/2 cup Celery
- 2 Garlic Cloves
- 1/4 cup Onion
- 1 cup Spinach, fresh
- 1/2 cup Quinoa
- 1 pinch Paprika
- 1 pinch Salt
- 2 tbsp Olive oil
- Optional – 1/4 pound smoked pepper bacon (GF Option – use a gluten-free brand)
The first step is to cook a link of sausage in a large skillet over medium heat. Personally, I use certified gluten-free meats, but feel free to choose your favorite brand.
Cook the sausage for approximately 15 minutes, turning occasionally until it is fully cooked and nice and brown on both sides. *If you are adding smoked peppered bacon to your recipe then cook it along with the sausage.
Chop up your onion, garlic, spinach, and celery while the sausage is cooking.
Once the sausage is done, remove it from the skillet and place it onto a cutting board.
In the same skillet, add the chopped onion, garlic, and thyme and cook just until tender. Stir occasionally.
Open two cans of cannelloni beans. Drain both cans and place the beans in a bowl, then smash them with a fork.
Add chicken broth, beans, celery, and quinoa to the skillet and stir.
While the stew is cooking, slice the sausage link, (and bacon), into bite-sized pieces and add it back into the skillet with the beans and veggies.
Toss in the chopped spinach…
…stir it into the stew.
Cook until the spinach starts to wilt.
Serve immediately with fresh bread, rolls or cornbread.
A great meal in only 30 minutes and without a ton of leftovers!
Would you add anything else to this stew?
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