Xanthan Gum Free Italian Turkey Sausage and White Bean Skillet
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Learn more →Ingredients
4 servings
- 2 tbsp extra-virgin olive oil, divided
- 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.
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