Tuscan Bean Sausage Skillet
Published
Published
Tuscan white bean and sausage skillet is my definition of a cozy weeknight meal. It’s packed with hearty beans, savory sausage, and a creamy tomato broth that comes together in just 30 minutes. This recipe is perfect when you’re craving Italian comfort food but don’t want to spend hours in the kitchen. I love serving it with crusty bread to soak up every last drop.
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I love adding beans to meals because they make everything heartier and more satisfying. This Tuscan white bean and sausage skillet is so fuss-free and comes together in just 30 minutes, making it perfect for chilly weeknights. The first time I made it, I was looking for something quick but filling, and it instantly became a family favorite. With simple pantry staples like canned beans, spinach, and parmesan, it’s both budget-friendly and full of flavor. Creamy, cozy, and ready in minutes, it’s just as delicious straight from the skillet as it is ladled over pasta or served with crusty bread for dipping.
Helpful Tips
- Use quality sausage. The flavor of the dish really depends on the sausage. A good Italian pork sausage (mild or hot) makes all the difference.
- Don’t skip browning. Take a few minutes to really brown the sausage and sauté the onions. It builds a richer, deeper flavor base.
- Thicken to your liking. Simmer the broth and cream until the sauce is just the way you like it. Thicker for spooning alone, or looser if you’re serving over pasta.
- Add greens at the end. Stir in the spinach right before serving just to wilt so it stays vibrant and doesn’t overcook.
- Finish with lemon. A splash of fresh lemon juice at the end brightens up the whole dish and balances the creamy sauce.
Tuscan Bean and Sausage Skillet
Ingredients
- 2 tablespoons butter
- 1 small sweet onion, finely diced
- 2 cloves garlic, minced
- 1 pound bulk pork sausage, (mild or hot, depending on taste – if using links, remove casings)
- 1 tablespoon tomato paste
- 1/3 cup sun-dried tomatoes in oil, chopped
- handful of fresh baby spinach, roughly chopped
- 1/2 teaspon dried oregano
- pinch crushed red pepper flakes
- salt and pepper to taste
- 15 ounce can white Cannellini beans, rinsed and drained (great northern or navy beans also work)
- 1 cup chicken broth
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons lemon juice, juice from ½ a lemon
- fresh chopped parsley, for garnish
- crusty bread, for serving
Instructions
- Heat a large nonstick skillet over medium heat. Add butter and once melted, sauté the onion until softened, about 3 minutes. Add in the garlic and cook until fragrant, about 20 seconds.
- Add in the pork sausage and cook, breaking it up into tiny crumbles, until no pink remains.
- Stir in the tomato paste, sun-dried tomatoes, chopped spinach, dried oregano, red pepper flakes, and some salt and pepper.
- Add in the beans, chicken broth, and heavy cream. Bring to a gentle bubble and simmer for 5 to 10 minutes until the sauce has thickened.
- Remove from the heat and stir in the Parmesan and lemon juice. Garnish with parsley. Enjoy on its own or with some crusty bread.
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Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Tuscan White Bean and Sausage Skillet Step by Step
Gather the ingredients: Gather all the ingredients together.
Brown the meat: Heat a large nonstick skillet over medium heat. Add 2 tbsp butter and, once melted, sauté 1 finely diced small sweet onion until softened, about 3 minutes. Stir in 2 cloves of minced garlic and cook until fragrant, about 20 seconds. Add 1 lb. bulk pork sausage (mild or hot, or links with casings removed) and cook, breaking it into small crumbles, until no pink remains.
Add flavor boosters: Stir in 1 tbsp tomato paste, ⅓ cup chopped sun-dried tomatoes in oil, a handful of roughly chopped baby spinach, ½ tsp dried oregano, a pinch of crushed red pepper flakes, and season with salt and pepper to taste.
Simmer the sauce: Mix in one 15-oz can of rinsed and drained cannellini beans, 1 cup chicken broth, and ¼ cup heavy cream. Bring everything to a gentle bubble and let it simmer for 5–10 minutes, until the sauce has thickened.
Finish and serve: Remove the skillet from the heat and stir in ¼ cup of grated Parmesan cheese and the juice from ½ a lemon. Garnish with fresh chopped parsley and serve hot with crusty bread for dipping. Enjoy!
Serving Suggestions
This Tuscan white bean and sausage skillet is hearty enough to enjoy on its own, but it’s even better with a few simple sides. I love ladling it over pasta or cauliflower rice, or serving it with a loaf of crusty bread to soak up the creamy sauce. A crisp green salad or roasted veggies on the side balances the richness perfectly. And if you’re entertaining, pair it with a glass of white wine and let everyone dig in, family-style.
How to Store Leftovers
- Fridge. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat. Reheat gently on the stove over low heat, adding a splash of chicken broth or cream to loosen the sauce if needed.
- Freeze. I don’t recommend freezing this dish once the cream and cheese are added, since the texture can change, but you can freeze the base before stirring in the dairy for up to 2 months.
More Cozy One-Pan Meals
- One-pan Roast Chicken Dinner
- Easy Jambalaya
- Chicken Cacciatore
- One-pot Sausage Pasta
- Sheet Pan Beef and Broccoli
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!
