Sausage and white bean skillet recipe for four

Who this list is for

This list is for anyone making a hearty, quick dinner for four using one skillet. It’s ideal for weeknight cooks who want a filling meal with minimal cleanup. If you like Italian flavors and want something that pairs well with bread but doesn’t require it, this recipe is for you.

How to use this list

Start by checking your kitchen for Italian chicken sausage, olive oil, a yellow onion, and garlic. Next, gather canned cannellini beans, diced tomatoes, chicken broth, baby spinach, crushed red pepper, and Parmesan cheese. Prep your ingredients: slice the sausage, dice the onion, mince the garlic, and rinse the beans. As you cook, add items in order—sausage and onions first, then garlic, tomatoes, broth, and beans. Add spinach near the end and finish with Parmesan.

What to skip

Don’t swap in raw sausage links unless you cook them through first—pre-cooked or fully cooked sausage works best for timing. Avoid skipping the onion or garlic; they build the base flavor. Don’t use low-sodium broth unless you adjust seasoning at the end. Skip pre-shredded Parmesan if you want the cheese to melt smoothly. Resist the urge to add extra liquid—the skillet shouldn’t be soupy.

What is on this list

You’ll need Italian chicken sausage, olive oil, yellow onion, garlic, canned cannellini beans, diced tomatoes, chicken broth, baby spinach, crushed red pepper, and Parmesan cheese. Cross off what you already have—olive oil and garlic are common pantry staples, but double-check for cannellini beans and baby spinach.

After the meal

Let leftovers cool before storing them in an airtight container. This skillet dish reheats well for lunch the next day. If you served it with bread, store the bread separately to avoid sogginess. Wipe down the skillet and check that you’ve put away any unused ingredients. Make a note of what you’re low on for next time.