Sausage and White Bean Skillet

Averie Sunshine
5 from 4 votes
Updated: Jul 15, 2025
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Sausage and White Bean Skillet – 👏🏻🥬🍋 Ground Italian sausage, white Cannellini beans, sun dried tomatoes, and kale simmer in a savory broth to create a HEARTY nutrient-dense dish! EASY, ready in 30 minutes, and made in ONE skillet! Comfort food that the whole family will love that’s perfect for busy weeknights.

A skillet dish of ground meat, white beans, kale, and tomatoes in a creamy sauce, garnished with grated cheese, surrounded by lemon slices, red pepper flakes, and fresh herbs.

Table of Contents

Easy Sausage and White Bean Skillet with Kale

You’re in for a real comfort food meal with layers of flavors and textures in this one-skillet sausage with white beans recipe!

  • There are hearty sausage crumbles in every bite along with tender white beans. These two really pack a one-two protein punch. It’s also naturally gluten-free (or course, check all labels).
  • Sun dried tomatoes, wilted kale, onions, and garlic add savoriness and extra nutrients and fiber.
  • Heavy cream adds a luxurious lightly creamy texture to the dish, but a squeeze of fresh lemon juice right before serving brightens the flavors and cuts through the creaminess, creating a balanced flavor profile.
  • I like topping this easy Italian sausage skillet recipe with freshly grated Parmesan cheese and fresh herbs including fresh basil, fresh oregano, or thyme but it’s optional.
  • This easy skillet recipe is ready in 30 minutes, making it perfect for busy weeknight meals.
  • And best of all, I love a one-skillet meal or one-pan recipe. The less cleanup, the better!
A bowl of creamy white bean and kale stew with sausage. The dish is garnished with herbs, next to a lemon wedge, a glass of white wine, and a pot of stew with a wooden spoon.

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Ingredients in Italian Sausage and White Bean Skillet

  • Olive oil
  • Onion – I like yellow onion here but white onion is fine.
  • Italian sausage – I like ground Italian sausage and personally I go with hot Italian sausage for extra kick to this skillet recipe, but you can use mild. Wondering if you can use sausage links or turkey sausage or kielbasa? See the FAQs below.
  • Flavoring enhancers – Garlic, tomato paste, Italian seasonings, sun dried tomatoes, kosher salt and pepper.
  • Kale – You can use other greens. I discuss it in the FAQs.
  • Liquids – A mixture of reduced sodium chicken broth and heavy cream create the saucy element.
  • White beans – I like cannellini beans but navy beans, great Northern beans, and other beans also work. See below for more info.
  • Garnishing options – A combo of freshly grated Parmesan cheese, fresh herbs including oregano or basil, and lemon wedges put the final touch on this meal.

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

Ingredients on a countertop include ground meat, kale, white beans, sundried tomatoes, garlic, tomato paste, herbs, onion, lemon, olive oil, cream, green seasoning, and Parmesan cheese.
A skillet filled with sausage, white beans, kale, and tomatoes in a creamy sauce. A wooden spoon scoops a portion.

Recipe FAQs

what kind of sausage should I use?

I use ground Italian sausage which is typically ground pork sausage. You can use either regular/mild or spicy/hot sausage.

Italian sausage is also sold as sausage links or whole sausages. If you’re using sausage links, simply slice them open lengthwise, and remove the ground meat from the casings. This gives you flexibility depending on what’s available or more convenient.

You can also use beef sausage, turkey sausage, chicken sausage, or possibly a vegan type of sausage crumbles. Note that if you’re using leaner sausage, you’ll likely need to add more olive oil for flavor and to prevent dryness.

Kielbasa sausage is usually sold pre-cooked. Meaning, you slice bite-sized pieces from a U-shaped ring and all you need to do is sear it and you’re essentially just warming it through because it’s already been cooked. You can use kielbasa if preferred.

what kind of sun dried tomatoes are best?

I use oil-packed sun-dried tomatoes for maximum flavor. They have a more concentrated taste compared to dried versions, and the oil can be used to enhance the the dish’s richness. Drain them well but reserve some of the oil for extra depth when sautéing.

what kind of beans should i use in this sausage skillet?

Cannellini beans are ideal for their smooth, buttery texture and ability to absorb flavors. Navy beans are a firmer alternative if you prefer more texture in your dish. Great northern beans or garbanzo beans, which are also on the firmer side, will work in a pinch too.

is heavy cream essential for the sauce?

You only need 1/2 heavy cream but you can probably get away with using half-and-half if you’re watching fat and calories. If you want to omit the dairy entirely, that’s fine but note that the sauce won’t have the same richness. You’ll also likely want to add a bit more broth but you can play it by ear.

do i have to add kale?

I love sneaking in extra veggies and nutrients when I can and kale is perfect here. It wilts down significantly and offers extra texture and a pop of vibrant green to an otherwise brown-themed dish. We eat with our eyes first!

That being said, if kale isn’t available, spinach, Swiss chard, or even arugula can be used. Just remember that more tender greens like baby spinach wilt faster, so add them near the end of cooking.

If you really are not a fan of anything green, it’s fine to omit it.

can i make this dish spicier?

You sure can! Use spicy or hot Italian sausage, add a pinch of red pepper flakes, add some fire-roasted diced green chiles, or whatever your favorite trick is for adding heat.

How to Make a White Bean Italian Sausage Skillet

  1. To a large cast iron skillet or heavy bottomed large skillet, add the oil, onion, and saute over medium-high heat for about 4 mins.
  2. Add the sausage and saute for about 6 minutes. Crumble it and stir as it cooks.
  3. Add the garlic, tomato paste, Italian seasoning, and cook momentarily.
  4. Add the sun dried tomatoes, kale, broth, cream, beans, turn the heat to medium-low, and simmer for about 5 minutes. Stir nearly continuously to encourage the kale to wilt and the liquid, or sauce, has thickened.
  5. Taste the dish, and if desired, add additional salt, pepper, red pepper flakes for heat if desired. Garnish with Parm, fresh herbs, and lemon, or as desired and serve.
Ground sausage and chopped onions are being cooked in a skillet with a wooden spatula.
A cast iron skillet with cooked ground meat, onions, and tomatoes, topped with fresh kale, stirred with a wooden spoon.
A cast iron skillet with cooked ground beef, chopped kale, tomatoes, and onions, mixed with a wooden spoon.
Skillet with cooked kale, ground meat, white beans, and tomatoes, with a wooden spoon on a stone countertop.
A skillet filled with a creamy mixture of ground meat, white beans, spinach, and tomatoes.
A bowl of pasta with sausage, kale, cherry tomatoes, and white beans, garnished with grated cheese, next to a wooden salt grinder and a glass of white wine.
A plate of stew with beans, greens, and tomatoes, garnished with lemon slices. Surrounded by grated cheese, lemon wedges, red pepper flakes, and a glass of white wine.

what to serve with sausage and CANNELLINI bean Skillet

A skillet with Italian sausage, white beans, kale, and tomatoes. Below, the same dish is served in a bowl. Text reads:
Italian sausage and white bean skillet dish with kale and tomatoes garnished with Parmesan cheese and lemon wedges.
Skillet with cooked Italian sausage, white beans, tomatoes, and kale. Wooden spoon in dish. Text overlay reads

Storage

In the Refrigerator: This recipe will keep in an airtight container in the fridge for up to 5 days.

In the Freezer: This recipe will keep airtight in the freezer for up to 3 months.

To Reheat: I use my microwave for quickness and ease and reheat my leftovers for about 30 seconds on high, or as needed.

A skillet dish with Italian sausage, white beans, kale, and tomatoes. The close-up shows a spoon lifting a portion, with another serving in a bowl beneath.
Plate with Italian sausage and white bean skillet dish, garnished with lemon wedges. Shows cooked sausage, white beans, kale, and tomatoes. Text overlay reads
Bowl of Italian sausage, white beans, and kale with grated cheese and lemon wedge; skillet with Italian sausage and kale. Text:
A skillet dish of ground meat, white beans, kale, and tomatoes in a creamy sauce, garnished with grated cheese, surrounded by lemon slices, red pepper flakes, and fresh herbs.
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5 from 4 votes

Sausage and White Bean Skillet

👏🏻🥬🍋 Ground Italian sausage, white Cannellini beans, sun dried tomatoes, and kale simmer in a savory broth to create a HEARTY nutrient-dense dish! EASY, ready in 30 minutes, and made in ONE skillet! Comfort food that the whole family will love that's perfect for busy weeknights.
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4

Equipment

Ingredients 

  • 1 tablespoon extra virgin olive oil
  • 1 medium yellow onion, diced small (white onion may be substituted)
  • 1 pound ground Italian sausage, (mild or spicy, your choice; also see the FAQs for sausage substitutions questions)
  • 3 to 4 cloves garlic, finely minced
  • 2 tablespoons tomato paste
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt, or to taste
  • ½ teaspoon freshly ground black pepper, or to taste
  • ¼ cup oil-packed sun-dried tomatoes, drained, patted with a paper towel, and roughly chopped
  • 4 large kale fronds, stems removed and leaves roughly chopped (about 4 cups; Swiss chard or baby spinach may be substituted, noting the spinach will cook/wilt quicker)
  • 1 ¼ cup chicken broth, (I use reduced sodium)
  • ½ cup heavy cream, (cream recommended but half-and-half may be substituted)
  • 15- ounces canned cannellini beans, drained and rinsed (navy beans or another favorite bean may be substituted)
  • ¼ cup freshly grated Parmesan cheese, or more to taste; optional but recommended
  • salt and pepper, as desired to taste
  • 1 to 2 tablespoons freshly squeezed lemon juice, optional but recommended to balance the flavors
  • Fresh herbs such as basil, oregano, or thyme; optional for garnishing

Instructions 

  • To a large skillet add the oil, onion, and saute over medium-high heat for about 4 minutes or until it become lightly translucent; stir frequently.
  • Add the sausage and cook until it's browned and done; crumble and toss very frequently as it's cooking to ensure even cooking.
  • Add the garlic, tomato paste, Italian seasoning, and cook for 1 minute; stir nearly continuously.
  • Add the sun dried tomatoes, kale, and stir for 1-2 minutes or until kale is beginning to wilt.
  • Add the broth, cream, beans, stir to combine, and allow the mixture to just barely bubble. Then turn the heat down to medium-low and allow the ingredients to simmer gently for about 3-5 minutes, or until kale is tender and the sauce has thickened slightly. Tip – If you want it less "saucy" and a more dry/pasty consistency, simply simme a bit longer.
  • Taste, and check for seasoning balance, and add salt and pepper, as desired, to taste. I add about 1 teaspoon of each, but it also depends on the type of broth you used, your sausage, and you overall personal preference.
  • Optionally, add lemon juice, fresh herbs, and serve.

Notes

Storage: Leftovers will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat in the microwave for about 30 seconds, or as needed. 

Nutrition

Serving: 1serving, Calories: 672cal, Carbohydrates: 32g, Protein: 30g, Fat: 48g, Saturated Fat: 19g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 20g, Trans Fat: 0.2g, Cholesterol: 122mg, Sodium: 1787mg, Potassium: 1111mg, Fiber: 7g, Sugar: 4g, Vitamin A: 1900IU, Vitamin C: 24mg, Calcium: 221mg, Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 from 4 votes (1 rating without comment)

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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Comments

  1. 5 stars
    This is possibly my favorite recipe from your site. I made it as written subbing spinach for kale and mistakingly adding a bit too much salt. I did use the cheese and lemon juice. Thank you for sharing this with us.

    Reply

    1. Thanks for the 5 star review, Catherine, and I’m so glad to hear that this is possibly your favorite recipe from my whole site – wow that’s quite a compliment! Glad that spinach worked great and the salt wasn’t a dealbreaker.

      Reply

    1. Thanks for the 5 star review, Ellen, and I’m so glad you and your husband both loved it! I also appreciate you making it so soon after I posted it, which is always nice to get quick feedback from my readers!

      Reply