Creamy Tuscan White Bean & Sausage Skillet

Serves 4 · 10 min prep · 20 min cook

Ingredients

• 1 lb Italian sausage (mild or hot), casings removed
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 1/2 cup sun-dried tomatoes in oil, chopped
• 5 oz baby spinach
• 2 (15 oz) cans cannellini beans, drained and rinsed
• 1 cup chicken broth
• 3/4 cup heavy cream
• 1/2 cup grated Parmesan
• 1 tsp Italian seasoning
• 1/4 tsp red pepper flakes
• 1 tbsp olive oil
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil leaves
• optional crusty bread for serving

Instructions

1. 1Heat olive oil in a large skillet over medium-high heat. Add sausage, breaking it into bite-size crumbles with a wooden spoon, and cook 6–7 minutes until browned and cooked through.
2. 2Push sausage to the edges, add diced onion to the center, and sauté 3 minutes until translucent. Stir in minced garlic, chopped sun-dried tomatoes, Italian seasoning, and red pepper flakes; cook 1 minute until fragrant.
3. 3Pour in chicken broth and scrape up any browned bits from the bottom of the pan. Bring to a simmer and let reduce slightly for 2 minutes.
4. 4Stir in the drained cannellini beans and heavy cream. Simmer gently 4–5 minutes so the beans warm through and the sauce thickens a little.
5. 5Add baby spinach in handfuls, stirring until just wilted, about 1–2 minutes. The residual heat will finish cooking the greens without turning them mushy.
6. 6Remove skillet from heat and stir in grated Parmesan until melted and creamy. Taste and season with salt and black pepper as needed.
7. 7Tear fresh basil leaves over the top and give one final gentle stir. Let the skillet rest 2 minutes so flavors settle.
8. 8Ladle into shallow bowls and serve with crusty bread for soaking up the sauce, or over polenta if you want a heartier plate.