Easy Giambotta (Italian Vegetable Stew)

Bursting with flavor and fresh vegetables, this easy one-pot Giambotta (or Italian Vegetable Stew) is perfect to make in the summer with produce at peak ripeness—or anytime the craving hits! (You can omit the Italian sausage, too.)

I have been eating this recipe for most of my life and have been making it the entire time I’ve been an adult—especially in late summer when all of the ingredients are ripe and available at the same time. This, to me, is comfort food and I love how after you chop the veggies, the Giambotta just simmers away in a pot.

There are so many ways to vary this dish and customize it for your family. I make it a little differently than my mom, but the basic idea is the same—start by browning Italian sausage, or omit it to make it vegetarian. Then add a heaping pile of fresh veggies and potatoes. Add tomatoes and cook until everything is soft.

This is a great pregnancy recipe or postpartum freezer meal since it’s loaded with nutrients and is easy to eat. It’s also just a delicious toddler dinner since everything is tender and easy to chew…that the whole family can enjoy too.

(You may also like One-PotTaco Pasta, Pastina Soup, Pasta en Brodo, and Slow Cooker Tomato Sauce from fresh tomatoes.)

Ingredients You Need

Here’s a look at the ingredients you need to have on hand to make Giambotta so you know what to pick up from the store or have ready.

• Sweet Italian sausage (optional): Many families make this recipe without meat, though we always start with Italian sausage in my family. I use sweet Italian sausage, the bulk kind or I remove it from the casing. You can also use hot Italian sausage if you prefer or simply omit it.
• Potatoes: You can use any variety of baby potato in this recipe, whether golden potatoes or red potatoes. Larger potatoes like Yukon gold also work.
• Zucchini: Zucchini or summer squash is a classic ingredient in this recipe, so you can use any variety here.
• Green beans: Green beans, trimmed and snapped in half, are a delicious addition to this recipe since they soften in the sauce.
• Bell pepper: You can use any sweet bell pepper including yellow, orange, or red. You can also skip peppers and add more of the other vegetables.
• Onion: Adding diced or minced onion adds flavor to the vegetable stew.
• Marinara sauce (or crushed tomatoes): This adds enough liquid for the vegetables to simmer. You can use either option, though marinara sauce has more flavor.

Step-by-Step Instructions

Here’s a preview of how to make this Easy Giambotta so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.

Step 1. Cut the vegetables and brown the sausage.

Step 2. Add the vegetables and 1 cup water or broth to a pot with the sausage. 

Step 3. Bring to a simmer, reduce the heat to medium-low and cook until all of the vegetables are soft.

Step 4. Season to taste with salt and pepper. Serve warm with Parmesan cheese and fresh basil, if desired.

How to Store

Store leftover Giambotta in an airtight container in the fridge for up to 5 days. Or freeze in a freezer-safe container for up to 6 months. Thaw or warm to serve.

Best Tips for Success

• If using crushed tomatoes, you can add a little Italian seasoning to add flavor.
• Add white beans to the cooked vegetable mixture if desired.
• Cook vegetables until fork tender.
• Change up the vegetables according to what you have on hand. Other options that work well here include eggplant and summer squash.
• Top with fresh basil or fresh parsley, Parmesan cheese, feta cheese, salt, pepper, or crushed red pepper flakes.
• Sometimes this is referred to as ciambotta, but it’s the same dish.
• Omit the sausage to make this vegetarian if desired. You can add white beans for protein if you’d like.

I’d love to hear your feedback on this recipe, so please comment below to share!

Cook ModePrevent your screen from going dark

• Add the olive oil to a large, deep skillet or a medium pot. Warm over medium heat.

• If using, add the sausage. Cook for 6-8 minutes, or until mostly browned, breaking up with a wooden spoon as it cooks.

• Add the potatoes, zucchini, green beans, pepper, crushed tomatoes, and 1 cup water or broth. (It’s okay if you measure roughly and have a little more or less of any one ingredient.)

• Bring to a simmer, reduce the heat to medium-low and cook for about 25-35 minutes or until all of the vegetables are soft, stirring occasionally. (The potatoes take the longest to cook, usually, so check those for doneness.)

• Season to taste with salt and pepper. Serve warm with Parmesan cheese and fresh basil, if desired.

• Store leftovers in an airtight container in the fridge for up to 5 days. Or freeze in a freezer-safe container for up to 6 months. Thaw or warm to serve.
• If using crushed tomatoes, you can add a little Italian seasoning to add flavor.
• Add white beans to the cooked vegetable mixture if desired.
• Season to taste with salt and pepper.
• Change up the vegetables according to what you have on hand. Other options that work well here include eggplant and summer squash.
• If you make this without the sausage, you can blend up the finished sauce and serve over breaded chicken or tossed with pasta.
• Omit the sausage to make this vegetarian if desired. 

Calories: 414kcal, Carbohydrates: 26g, Protein: 15g, Fat: 29g, Saturated Fat: 9g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 14g, Cholesterol: 57mg, Sodium: 655mg, Potassium: 1000mg, Fiber: 5g, Sugar: 8g, Vitamin A: 2040IU, Vitamin C: 98mg, Calcium: 70mg, Iron: 3mg