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.
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-inch 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.
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!
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.
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.
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.
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.
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
Ingredients
- 1 tablespoon olive oil
- 14 ounces fully-cooked smoked sausage, sliced into ½-inch rounds
- 1 teaspoon minced garlic
- 1½ 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
- ¼ teaspoon crushed red pepper flakes
- 6 ounces fresh baby spinach
- fresh ground black pepper,, to taste
- ¼ 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
I thought this looked delicious, and then I made it and was SHOCKED at just how much I love it!! It’s in my top 3 favorite meals!!
Can this delicious meal be frozen?
Thank you so much for this wonderful recipe! I realized I didn’t have a can of tomatoes like I thought I did, but I added a 6 oz can of tomato paste instead and it’s great! Since the sausage we had was already medium heat, I didn’t add the crushed red pepper and I paired it with brown rice. I can’t wait to make this again. So easy, so good, and I found a purpose for my giant package of spinach! Thank you! 🙂
My husband and I love this meal! So delicious!
Amazing recipe. Made it without the meat and chose fire roasted tomato sauce as suggested and it was to die for. Thanks!
This dish is in my regular rotation and has been made several times. Tonight, I mixed it up a bit with large chunks of italian sausage, a 1/2 cup of whole wheat orzo pasta (with a little extra chicken broth to cook pasta) and 1/3 cup of diced green olives. It really elevated an already great recipe! Thanks for such and easy, adaptable and delicious dish.
Made this tonight for the first time. I had it saved in my Facebook collection forever, and finally got around to it. So glad I did! I made it exactly as written, and it was delicious. Thank you for a great, SUPER easy recipe!
I want to thank you for this recipe. I’ve tried this three ways. One as written – one with chicken and mushroom and tonight is chicken with broccoli and sweet red and yellow peppers. It’s so versatile, easy and delicious!
ALL great ideas, Kimberly! Thanks for the feedback. 🙂
I really enjoyed this recipe. I went by the recipe for the most part, but have found beef smoked sausage to work best as it lends flavor to the dish. I also added red wine to dish and a tad bit of oregeno! Amazing result! Thanks!
Thank you for this recipe! It is very tasty. However, I am curious how you figured it to be 76 calories? The sausage itself is 175 per 2oz. Between that, the beans, the tomatoes, and spinach… plus I used coconut oil… I totaled 1800 calories and even then was only able to split it into 3 small servings. Thats 600 calories a serving.. and I only used 8 ounces of sausage. Great taste, simple and inexpensive ingredients.. I’m just curious how you factored the nutritional value. Thank you!
This was agreat meal made it fror my family tonight thank you very much
I tweaked this recipe to make it vegan and it was delicious! Used tofurkey Italian sausages (cooked them first, removed from pan and added back in at the end). Used better than bouillon vegetarian chicken instead of chicken broth, but I’m sure vegetable broth would be great too. I used follow your heart vegan shredded Parm for the topping. Thanks for the recipe!