This comforting Skillet Sausage and White Beans with Spinach is on your table in just 30 minutes. Serve it with a loaf of crusty bread to soak up the delicious broth for a flavorful, satisfying meal.
This Skillet Sausage and White Beans with Spinach is simplicity at its best. It’s a rustic, wholesome meal that always satisfies.
The process takes place all in one skillet, from start to finish, so cleanup is a breeze.
Smoked sausage and white beans are seriously a match made in food heaven. They should stay together forever and ever, amen.
Table of contents
Why You’ll Love this Recipe
- Simple Ingredients – It calls for short list of easy to stock ingredients.
- Fast – Ready in 30 minutes!
- Lighten it Up – Easy to lighten up with turkey or chicken sausage.
- Nutritious – Packed with fiber, protein and dark leafy greens.
- Delicious – Super flavorful and extremely comforting.
Ingredient Notes
- Baby spinach – Fresh is best! I don’t recommend using frozen spinach for this recipe. Just a side note that this is way more spinach than you’ll need but I had this big ol’ container in my fridge.
- Smoked sausage – Any fully-cooked sausage you love will work here. I’m using classic smoked sausage but you can lighten it up with chicken or turkey sausage or spice it up with andouille sausage.
- Diced tomatoes – I like the smaller size of petite diced tomatoes for this recipe and have also used fire-roasted diced tomatoes. Both work very well.
- Cannellini beans – The largest of all the white beans, cannellini beans are meaty with a creamy texture. So fabulous!
- For the rest – Olive oil, minced garlic, low-sodium chicken broth, Italian seasoning, freshly ground black pepper, and a little grated Parmesan cheese.
How to Make Skillet Sausage and White Beans with Spinach
- Heat the olive oil in a 12-inch 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 browning it and that will only take 2 or 3 minutes.
- Add the chicken broth, the rinsed and drained cannellini beans, diced tomatoes, Italian seasoning and red pepper flakes. 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 freshly ground black pepper and top it with some grated Parmesan.
More Easy One Pot Recipes
- Skillet Sausage Pasta
- Chicken and Spinach Skillet Pasta
- Tex-Mex Chicken and Rice Skillet
- Meaty Tortellini Skillet
- Skillet Chicken Fajitas
- Check out my entire collection of one pot recipes.
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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.
Servings: 4
Video
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
- 30 ounces canned cannellini beans, rinsed and drained, 2 (15 ounce) cans
- 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.
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: 570 kcal · Carbohydrates: 46 g · Protein: 31 g · Fat: 33 g · Saturated Fat: 11 g · Polyunsaturated Fat: 4 g · Monounsaturated Fat: 15 g · Cholesterol: 76 mg · Sodium: 1611 mg · Potassium: 836 mg · Fiber: 13 g · Sugar: 5 g · Vitamin A: 4316 IU · Vitamin C: 22 mg · Calcium: 281 mg · Iron: 9 mg
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.
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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!