Ratatouille Stew with Italian Sausage
This tasty Ratatouille with Sausage uses the same vegetables as the French vegetable stew called Ratatouille, plus chunks of Italian Sausage! And this Ratatouille Stew is absolutely delicious for an easy low-carb meal!
PIN the Ratatouille with Sausage to try it later!
For this week’s Friday Favorites post I’m sharing this recipe for Ratatouille Stew with Italian Sausage, and this has evolved through the years I’ve been blogging into a favorite late-season zucchini recipe for me! This tasty version of Ratatouille with sausage uses the same vegetables that are in the French stew called Ratatouille, plus chunks of Italian Sausage for protein!
Years ago I spotted a gorgeous recipe for Ratatouille on La Tartine Gourmande, and it inspired me to try my hand at making Ratatouille, adapting the recipe to the ingredients I had in my garden. Through the years I made this every summer and adapted the recipe a bit more every time. Then more than 10 years later I updated this recipe, and this time I ventured from traditional Ratatouille even more, adding chunks of spicy Italian sausage to make this a complete meal.
We served the Ratatouille Stew with Italian Sausage with freshly-grated Parmesan on the side, which is definitely more Italian than French! But this was just so, so delicious, and zucchini season is winding down so I’m reminding you to make it while fresh zucchini is still plentiful! If you have garden zucchini, yellow summer squash, tomatoes, peppers, and herbs, this Ratatouille Stew is a wonderful way to use them!
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- uncooked turkey or pork Italian sausage
- Olive Oil (affiliate link)
- yellow summer squash
- Minced Garlic (affiliate link)
- red or yellow tomatoes
- yellow pepper
- red pepper
- fresh parsley
- Dried Oregano (affiliate link)
- salt and pepper to taste
- fresh basil
How did Ratatouille become such a famous dish?
There’s no doubt that Ratatouille has been a famous summer stew in France for more than 50 years. But then along came a hugely-popular movie that made this dish even more famous!
What if you don’t have all the ingredients listed for this Ratatouille with Sausage?
Ratatouille is a recipe where every French cook has their own variation, and you can adapt my ratatouille stew recipe to your own taste, using the ingredients you have on hand. Many people would want to add eggplant, which I didn’t use only because I had such a surplus of the other ingredients in my garden!
Want more low-carb ideas for stew?
You can use Low-Carb and Keto Stew Recipes to find more ideas like this one. Or use 50 Amazing Zucchini Recipes to see lots more tasty ideas using zucchini!
How to Make Ratatouille Stew with Italian Sausage:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Brown the sausage, then set aside to cool. (I used turkey Italian sausage, but you could certainly substitute higher-fat pork sausage if you prefer.)
- Add a tiny bit more oil and cook the pieces of zucchini and yellow squash about 5 minutes, and put them in a bowl.
- Add a bit more olive oil and cook the peppers, onions, and garlic a few minutes.
- Then add tomatoes, gently combine vegetables, and cook about 5 minutes more.
- Add yellow squash and zucchini back into the pan with parsley, Dried Oregano (affiliate link), salt, and pepper and simmer about 30 minutes over low heat.
- Cut sausage into chunks and add it to the stew, with a bit more olive oil if desired, and simmer 30 minutes more, or until the sausage is cooked through.
- Add sliced or chopped basil, season with salt and fresh-ground black pepper, and cook a few minutes more.
- I used my beloved Herb Scissors (affiliate link) to cut the basil.
- Serve hot, with more thinly-sliced basil and freshly-grated Parmesan to add at the table if desired.
Make it a Low-Carb Meal:
Ratatouille Stew with Italian Sausage could easily be a one-dish meal, but if you wanted a side dish I’d love this with Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese, Roasted Cauliflower with Parmesan, or Roasted Turnips!
More Tasty Ways to Cook Zucchini and Summer Squash:
- Zucchini Bake with Feta and Thyme
- Zucchini and Yellow Squash Soup
- Roasted Summer Squash with Feta and Basil
Weekend Food Prep:
This recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!
Ratatouille Stew with Italian Sausage
Ratatouille Stew uses the vegetables that are in the French summer vegetable stew called Ratatouille, plus I add chunks of Italian Sausage for more protein! And this Ratatouille with Sausage is absolutely delicious for a low-carb meal.
- one 19.5 oz. package uncooked turkey Italian sausage (see notes)
- 3 T olive oil
- 2 zucchini, chopped medium
- 2 yellow summer squash, chopped medium
- 1/2 red onion, chopped small
- 2 T minced garlic
- 6 red or yellow tomatoes, chopped medium
- 1 yellow pepper, chopped medium
- 1 red pepper, chopped medium
- 3 T chopped fresh parsley (see notes)
- 1 tsp. dried oregano
- salt and pepper to taste
- 1/2 cup chopped or sliced fresh basil, plus more to garnish the finished dish if desired
- Heat small amount of olive oil in large, heavy pan, add the Italian sausage, and cook over medium-high heat until the sausage is browned on all sides.
- Set sausage aside to cool on a cutting board.
- Then add a bit more oil, add zucchini and yellow squash to the pan, and cook about 5 minutes, until it’s starting to brown slightly.
- Remove squash from the pan and set aside.
- Add a bit more olive oil, then add peppers, onions, and garlic and cook 3-4 minutes.
- Add tomatoes to pan, gently combine the vegetables, lower heat to medium, and cook 5 minutes more.
- Add zucchini and yellow squash back into pan with parsley, dried oregano, salt and pepper.
- Reduce heat to low and cook uncovered about 30 minutes. (You can add a little more olive oil if desired.)
- Cut the sausage into diagonal slices and add to the pan and cook about 30-45 minutes more.
- When sausage is cooked through and stew is flavorful, add sliced or chopped fresh basil, season with sea salt and cook 5-10 minutes more.
- Serve hot or room temperature, with more sliced basil and Parmesan cheese to add at the table if desired.
- This will keep in the fridge for several days and reheats well.
I used my favorite turkey Italian sausage, but for Keto you could certainly substitute higher-fat pork sausage if you prefer.
You could use any fresh herbs that appeal to you for this recipe. I used my Herb Scissors (affiliate link) to cut the basil.
Recipe originally adapted from Ratatouille by Bea of La Tartine Gourmande.
Amount Per Serving: Calories: 325Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 89mgSodium: 803mgCarbohydrates: 16gFiber: 5gSugar: 9gProtein: 27g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Ratatouille Stew with Italian Sausage is a great choice for low-carb, Keto, or low-glycemic diets. You may want to use pork sausage and maybe slightly fewer tomatoes for Keto. It’s also great for any phase of the original South Beach Diet, which would prefer the leaner turkey Italian sausage.
Find More Recipes Like This One:
Use Zucchini Recipes or Stews to find more recipes like this one.Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
I first posted my version of Ratatouille in 2006 and through the years it evolved into this dish that included Italian Sausage, which is definitely not traditional, but oh so delicious! The recipe was last updated with more information in 2023.
21 Comments on “Ratatouille Stew with Italian Sausage”
With such a long cook time, don’t the veggies turn to mush?
It was fine for me but you can cook it a shorter time if you prefer.
Kalyn is this the same recipe that you used to have as Wanna-be Ratatouille except for the addition of sausage. I am doing Whole30 and was looking for that recipe. I used to make it all the time, but my bookmark doesn't lead to it any longer. If I wanted your old one, do I just leave out the sausage? Thanks Gena
I thought this was a different recipe because I find two different printer-friendly recipes in the old Blogger recipe index. But some things got jumbled when I switched to Word Press. I think this Ratatouille Wanna-Be is the recipe you’re looking for.
I love the idea of adding sausage, or any type of protein, and I love that this recipe omits the traditional eggplant, which sometimes makes ratatouille more stew-ish. Must try!
Thanks Lydia, glad you like it!
Hope you enjoy it! My garden is starting to produce squash but I am still waiting for tomatoes.
YUM! Found this when I was googling zucchini recipes since I have an overflow from my garden right now. This looks like a dish our entire family would love.
Yes, you could use Splenda, but I wouldn't worry too much about 1 tsp. of sugar in 6 servings; it's only a trace amount.
I'm really excited to try this recipe. I noticed it is listed under phase 1 of SBD but contains sugar. Would it be appropriate to use sugar substitute instead?
Your ratatouille looks just delicious.
I’m taking my kids to see the movie tomorrow – can’t wait!
Kalyn, that looks really wonderful! I must say though that my favourite part is the aubergine 🙂
Yum, looks wonderful. I think this kind of dish is wonderfully flexible. And the pictures are fabulous.
Great photos Kalyn and great step by step instructions!
When tomatoes and zucchini grew with wild abandon in my Sac Valley garden, I made iterations of this dish all summer long. Aaaah, the memories!
Tanna, thanks, and congrats on getting back to your kitchen.
Bea, I am so glad you don’t mind the lack of eggplants, and thanks again for a great recipe.
Nerissa, Check the link to Bea’s recipe which I think is pretty authentic.
Ilva, Thanks!! I am having so much fun with the camera.
Sam, thanks. I’m sure I’ll try it again with eggplant, and I bet the eggplant would be all carmelized and yummy after cooking for an hour. (Funny thing, my mom also wasn’t that hot on cooking. Maybe it was those ten kids though, some of whom were incredibly picky eaters.)
great pics, Kalyn. It is very noble of you to make it without the aubergines, but I have to admit they are my favourite part of ratatouille and I would feel short-changed without them. As long as I gave your rendition another name I would be fine.
In my family, my mum was not a keen cook (but we did grow most of our veggies). So it was me who learnt to make the ratatouille first and introduce it to the family. I remember first making it for them as a teenager.
Kalyn, your photos are getting so much better by the minute, that camera has brought out a lot of you!
Yeah, I’ve made several rataouille wanna-be dishes but I want to learn to make the real thing. Like most things good, it takes time but it is SO worth it. My late French m-i-l made one that was REALLY good.
Really nice Kalyn! I like the way you decided not to buy eggplants because of all the squash you had. My mum would have done exactly the same thing. We always used the garden vegetables first! I know you have enjoyed your dish very much!
Wow, that looks fantastic! I couldn’t be bothered to worry about moving to Italy or not. Terrific photos. Wonderful adaptation and great title!!