Tuscan Bean and Sausage Skillet

Tuscan white bean and sausage skillet is a cozy 30 minute meal all made in one pot with beans, spinach, and parmesan in a creamy tomato broth.

Step-by-step photos can be seen below the recipe card

Prep Time15

Cook Time15

Total Time30

Servings: servings

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

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.