Red Meat Allergy Friendly Italian Turkey Sausage and White Bean Skillet
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 tbsp extra-virgin olive oil, divided
See allPrivate Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
- 1 lb italian turkey sausage, casings removed
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- ½ tsp red pepper flakes
- 1 tsp dried oregano
- 1 can (14.5 oz) crushed tomatoes
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- ½ cup low-sodium chicken broth
- 5 oz baby spinach
- salt and pepper, to taste
For serving
- ¼ cup fresh basil leaves, torn
- 1 tbsp extra-virgin olive oil, for drizzling (optional)
Instructions
- 1
Heat 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the turkey sausage and cook, breaking it into rough crumbles with a wooden spoon, until browned and cooked through to 165°F (74°C) on an instant-read thermometer, about 7–8 minutes. Transfer the sausage to a plate and set aside.
- 2
Reduce the heat to medium and add the remaining 1 tbsp olive oil to the skillet. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!