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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This turned out to be even tastier and satisfying than I expected. It was SO easy to prep, too. I grated slices of parmesan cheese and served with crusty French baquette. I sauteed some yellow and green squash as a side dish. So glad we have leftovers for tomorrow! Thank you for another wondeful recipe. This is one I will make often.
This recipe was on our menu last week. No matter how much I make it, I’m always surprised how good it is! I’m glad you loved it and thanks so much for your comment. 🙂
This is delicious! Love this recipe!
Made this tonight. Loved the flavors. Even the hubs who doesn’t really like cooked spinach went back for more! So easy to make.
Happy to hear it worked out so well for you. Thanks, Jenny!
I just made this tonight. Absolutely loved it. Will definitely make it again with chorizo next time. Easy to make and delicious great fall dish
I used TJ’s jalapeno chicken sausage and followed recipe adding more spinach and it was a true 5 star
for a quick delicious meal!
I just made this tonight. It was delicious! My husband liked it a lot. I loved it!
I can’t even tell you how delicious this recipe is! Perfect spiciness and smokiness, and filling without any empty carbs like rice. Yum!
I used Italian sausage, which I browned, then sliced. My husband claims I make this for him because I LOVE him, but really that’s only part of the reason, The other part is because it’s just spicy enough, yet mild enough to satisfy both of our unique tastes. It’s definitely a delicious dinner!
Haha! Way to go, Becky! So glad the recipe is working out for both of you 🙂