Sausage and Risoni Stew

Preparation time: 50 mins

Serves: 6


  • 1 tablespoon butter
  • 1 kg sausages, sliced thinly
  • 1 tablespoon plain flour
  • 8 cups (2 litres) chicken stock
  • 800g tinned peeled and diced tomatoes with juice
  • 1 teaspoon dried basil
  • 1 tablespoon dried oregano
  • 3 zucchini, sliced
  • 1/2 cup risoni pasta


  1. In a large pot, melt butter and brown the sausage slices; drain fat.
  2. Stir flour into sausage then mix in chicken stock, tomatoes, basil and oregano; bring to boil. Lower heat and simmer approximately 20 minutes or until sausage is fully cooked.
  3. Add zucchini slices and pasta. Continue cooking until zucchini and pasta are done.