"The best times you are going to have in life are at the dinner table and in bed." Old Italian saying. So relax, and enjoy the simple things!


Slow Cooker Sausage Tomato Fennel Stew #Healthy Eating

Slow Cooker Sausage Tomato Fennel Stew: simplelivingeating.com

My family comes from Southern Italy, so I am not accustom to cooking with fennel which is a Northern Italian ingredient. I love the flavor of fennel in the winter and wanted to make a cold weather version of sausage and peppers.

I knew it had to be a crockpot recipe because there is nothing better on a snowy winter day than to smell meat stewing. 

Slow Cooker Sausage Tomato Fennel Stew: simplelivingeating.com

When I began assembling this dish my kids asked if it was going to be spicy. I was thinking about adding some red pepper flakes which is very common in Southern Italian dishes.

Slow Cooker Sausage Tomato Fennel Stew: simplelivingeating.com

As I started to look through my spice draw hot paprika caught my attention. I decided to add it and make this dish more of a Spanish/Italian fusion stew.
The results were delicious. Everyone enjoyed the bright flavor of fennel and the heat and depth of flavor that the hot paprika brought to the meal. If you don't have this spice on hand add regular paprika and cayenne pepper.

Slow Cooker Sausage Tomato Fennel Stew

by Diane Balch simplelivingeating.com
Prep Time: 10 minutes
Cook Time: 4 to 8 hours
Ingredients (4 - 6)
  • 1 pound of Sweet Italian sausage
  • 1 small fennel bulb chopped
  • 1 onion chopped
  • 4 cloves of garlic minced
  • 1 bunch of baby spinach or other greens
  • 1 28 ounce can of diced tomatoes
  • 1 cup of dry white wine
  • 1 tablespoon of Hot Spanish Paprika (Pimetón Picante) or 1 tablespoon of paprika and 1/2 teaspoon of cayenne pepper
  • 1 teaspoon of sugar
  • 1 teaspoon of salt
  • pepper to taste
  • optional: corn starch to thicken


1) Put the onions, fennel and garlic in the pot first. Then put the sausage and top it with the spinach.

2) Whisk together: the wine with the paprika, sugar, salt and pepper pour this over the spinach.

3)Pour the tomatoes over the spinach and cook for 6 to 8 hours.

If you would like a thicker sauce add 1 to 2 tablespoons before serving to the sauce, whisk it in to avoid lumps.
Serve over potatoes, rice, or polenta.

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  1. This sounds wonderful! I love fennel and it goes so well with sausage. Found you over at Simple Suppers Tuesday :)

  2. Hi Diane,
    What a beautiful presentation for your delicious stew! Thanks so much for sharing your talent with Full Plate Thursday. Wishing you a Valentine Day filled with Love!
    Miz Helen

  3. This looks so delicious. I love fennel and enjoy tossing it in any recipe I can find. My cousin makes a wonderful fennel and orange salad that is simple and yet delicious! Thanks for linking to the This is How We Roll Link Party! Your post has been pinned and I can't wait to see what you bring next week! So glad you stopped by Diane - we have partied together for a long time now!

    1. Thanks Cynthia,
      I'm glad you are feeling well enough to blog again.

  4. This looks delicious! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!


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