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Home » Main Dish » 30 Minute Meals » Skillet Sausage and White Beans with Spinach

Skillet Sausage and White Beans with Spinach

By Valerie · April 4, 2016 · Updated May 21, 2020 30 Comments

OP One Pot 30 30 Minute Meals MD Main Dish
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This comforting Skillet Sausage and White Beans with Spinach is on your table in just 30 minutes. Serve with a loaf of crusty bread to soak up the delicious broth for a flavorful, satisfying meal.

Skillet Sausage and White Beans with Spinach in a skillet with a wooden spoon

This meal is simplicity at it’s best. Both in the list of easily stocked ingredients and the method of preparation. It all takes place in a 12″ skillet so cleanup is a breeze and smoked sausage and white beans are purely a match made in food heaven. They should stay together forever and ever, amen.

A closeup of the recipe in a skillet with a wooden spoon.

Things I love about this recipe:

  • It includes simple ingredients that are easy to keep on hand.
  • It’s ready in 30 minutes.
  • You can easily lighten it up by using turkey or chicken sausage.
  • It’s full of fiber, protein and dark leafy greens.
  • It’s super flavorful and extremely comforting.
  • It’s vibrant – our food should be pretty!

The ingredients on a wood cutting board on a kitchen counter.

Some of the items you will need – fresh baby spinach, a package of smoked sausage (or your sausage of choice), a can of petite diced tomatoes, and a couple of cans of cannellini beans. Just a side note that this is way more spinach than you’ll need but I had this big ol’ container in my fridge.

Sliced sausage cooks in a skillet.

Heat 1 tablespoon of olive oil in a 12″ skillet over medium-high heat and add the sliced sausage. Cook and stir until nicely browned. Remember, the sausage is fully-cooked so we’re just searing it here and that will only take 2 or 3 minutes.

Diced tomatoes, broth, beans, and seasoning are added to the skillet.

Add 1-1/2 cups low sodium chicken broth, the rinsed and drained cannellini beans, the diced tomatoes, 1 teaspoon of Italian seasoning and 1/4 teaspoon crushed red pepper flakes for a bit of a kick. Bring this mixture to a boil and then reduce the heat to medium and allow it to simmer, uncovered, for about 15 minutes. The broth will reduce just a bit.

Baby spinach is added to the skillet.

Add a few big handfuls of baby spinach. This is just about the amount in a 6 ounce bag. A little more or less won’t hurt anything.

A wooden spoon stirs the mixture in the skillet.

Remove the pan from the heat and stir the spinach into the sausage and beans until wilted. Season the mixture with a little fresh ground black pepper and top it with some grated Parmesan.

Dinner is served!

Skillet Sausage and White Beans with Spinach is stirred in a skillet with a wooden spoon.



Skillet Sausage and White Beans with Spinach

Skillet Sausage and White Beans with Spinach

This comforting Skillet Sausage and White Beans with Spinach is on your table in just 30 minutes. Serve with a loaf of crusty bread to soak up the delicious broth for a flavorful, satisfying meal.
4.16 from 20 votes
Print Pin Rate
Course: Main Course
Cuisine: American, Italian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 174kcal
Author: Valerie Brunmeier

Ingredients

  • 1 tablespoon olive oil
  • 14 ounces fully-cooked smoked sausage, sliced into 1/2" rounds
  • 1 teaspoon minced garlic
  • 1 1/2 cups low sodium chicken broth
  • 2 (15 ounce) cans cannellini beans, rinsed and drained
  • 15 ounces petite diced tomatoes (fire-roasted diced tomatoes work very well too!)
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon crushed red pepper flakes
  • 1 (6 ounce) bag fresh baby spinach
  • fresh ground black pepper, to taste
  • 1/4 cup grated Parmesan, or to taste

Instructions

  • Heat olive oil in a large skillet over medium-high heat. Add sausage and cook, stirring, until nicely browned. Add garlic and cook for just another minute or two until garlic is fragrant. Add chicken broth, cannellini beans, diced tomatoes, Italian seasoning, and crushed red pepper. Bring to a boil, then reduce heat to medium and let it simmer, uncovered for 15 minutes to allow broth to reduce a little.
  • Stir in fresh baby spinach and remove from heat. Continue to stir until spinach is wilted. Garnish with fresh ground black pepper and Parmesan. Ladle into bowls and serve with a hunk of crusty bread.

Notes

Can substitute any type of sausage you prefer - Andoullie sausage to add some heat - turkey or chicken sausage to reduce the fat and calories.

Nutrition

Calories: 174kcal | Carbohydrates: 2g | Protein: 8g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 28mg | Sodium: 405mg | Potassium: 138mg | Vitamin A: 115IU | Vitamin C: 0.2mg | Calcium: 81mg | Iron: 0.8mg
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Categories: 30 Minute Meals, Main Dish, One Pot, Popular Posts, Recipe

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Reader Interactions

Latest Comments
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  1. Wanda White says

    February 19, 2018 at 10:22 am

    5 stars
    I’ve made this a number of times now. We love it. Would this sit well in a crock pot for a period of time just to keep warm for a dinner party?

    Reply
    • Valerie says

      February 19, 2018 at 11:26 am

      So glad you are enjoying the recipe, Wanda. I don’t think it would fare too well if left in a slow cooker for any period of time. I think this dish is best served quickly after the spinach wilts.

      Reply
      • Carolyn Curtis says

        January 17, 2020 at 8:32 pm

        If you add the canned spinach towards the end, maybe 1/2 your before it finishes, should that be ok.. You would just need to hear up the spinich

        Reply
  2. Stacy says

    January 7, 2018 at 5:18 pm

    This is the second time I made this. I used garbanzo beans instead of cannellini beans. So delicious. It’s in the rotation of recipes. Thanks!

    Reply
  3. Claudia says

    October 2, 2017 at 2:34 pm

    Is there anything else in an use instead of tomatoes ? My mother in law is allergic.

    Reply
    • Valerie says

      October 4, 2017 at 9:45 am

      I think the recipe would be lacking without the tomatoes. So sorry I don’t have a solution for this one!

      Reply
  4. Melody Velasquez says

    September 24, 2017 at 10:47 am

    Yum! Used a roll of Italian sausage, & cut back the broth after reading the comments. We loved it! Thanks!

    Reply
  5. Sue says

    September 3, 2017 at 11:51 am

    Kind of a chilly day here in Michigan, I had everything for this recipw. We loved it. Might be one of our new favorite go to recipes. Thanks

    Reply
  6. Valerie says

    July 21, 2017 at 10:41 am

    Hello!
    I am a big fan of the Fire Roasted tomatoes do we drain them with this recipie? Go ing to make tonight with Andoullie in the freezer and a cup of left over pasta!

    Reply
    • Valerie says

      July 21, 2017 at 11:33 am

      You should not drain the tomatoes. The juice helps to create the delicious sauce. Enjoy!

      Reply
  7. Beth says

    June 9, 2017 at 8:40 am

    Have you ever tried this with frozen or canned spinach? I have both of those on hand. Thanks!

    Reply
    • Valerie says

      June 9, 2017 at 10:01 am

      Hi Beth. I haven’t tried it with frozen or canned spinach and I really do feel the result would not be the same due to the texture. Fresh is best!

      Reply
      • Marie says

        September 10, 2018 at 10:19 am

        I just made it with frozen spinach (all I had on hand) – it was amazing!!! Thanks so much for a great recipe – we’ll be having it again! 🙂

        Reply
  8. Esther says

    March 6, 2017 at 7:32 pm

    Hi, Valerie! I made this last night and it was so tasty! My dinner guest said it was delicious, and he thanked me for a great dinner. So thank YOU for a great dinner! 🙂

    Reply
    • Valerie says

      March 7, 2017 at 10:11 am

      Fantastic, Esther! Thanks so much for the feedback. I’m thrilled it worked out so well for you 🙂

      Reply
  9. m says

    October 30, 2016 at 3:45 pm

    It was really nice to try but, the beans just didn’t seem right in the dish..

    Reply
  10. Erin Perry says

    July 7, 2016 at 11:04 am

    Made this last night and it was amazing! I used chicken sausage, and had to use black eyed peas bc that was all I had on hand…just one can so I did only one cup of chicken broth to compensate for fewer beans. Next time I will do two cans as I think it would be a better ratio of beans to meat, but my husband didn’t mind 🙂 For such little effort, this is a wonderfully fresh, healthy, and filling meal…perfect for summer. Will be adding to my rotation of meals to make for new moms. Thanks so much!

    Reply
  11. Amy @ The Blond Cook says

    April 4, 2016 at 2:02 pm

    Valerie, this looks and sounds amazing… I love the combination of the spinach, beans and sausage!

    Reply
    • Valerie says

      April 4, 2016 at 4:48 pm

      Thanks, Amy!

      Reply
  12. Liz says

    April 4, 2016 at 9:35 am

    Yum – thank you and have a Great Monday

    Reply
    • Valerie says

      April 4, 2016 at 9:50 am

      You are very welcome, Liz. Have a great day!

      Reply
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