Italian Sausage & Vegetable Roast

Campbell's Italian Sausage & Vegetable Roast Recipe

Imagine the wonderful aromas in the kitchen when sweet Italian sausage, red peppers, tomatoes and fennel roast together. Served over creamy polenta, this comforting dish takes only 45 minutes to prepare.

At a glance


15 min.


45 min.



Roast: 30 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Chicken Stock

    Swanson® Chicken Stock

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What You'll Need

1 pound sweet Italian pork sausage, cut into 1/2-inch pieces
1 medium red bell pepper, cut into 1-inch pieces (about 1 cup)
2 fennel bulbs, cut into wedges
6 medium Italian plum tomatoes, cut into wedges
2 teaspoons dried oregano leaves, crushed
1 1/2 cups Swanson® Chicken Broth or Swanson® Chicken Stock
1 1/2 cups creamy instant polenta, prepared according to package directions
6 tablespoons Parmesan cheese

How to Make It

  • 1

    Heat the oven to 425°F. Spray a roasting pan with vegetable cooking spray.

  • 2

    Stir the sausage, pepper, fennel, tomatoes, oregano and 1/2 cup broth in the pan.

  • 3

    Roast for 30 minutes or until the sausage is cooked through and the vegetables are tender.

  • 4

    Stir the remaining broth in the pan. Serve the sausage mixture and pan juices over the polenta. Sprinkle with the cheese, if desired.

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  • Ingredient Note: For extra flavor, cook the polenta in Swanson® Chicken Broth instead of water.
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