Crispy Italian Chicken Sausage with Creamy White Beans, Spinach & Carrots
Crispy-edged Italian chicken sausage tucked into a creamy white-bean and spinach skillet. It’s hearty, fast, and basically made for mopping with bread.
Back to full listIngredients
- Simple Truth® Mild Italian Chicken Sausage (1 lb) — $5.49 sale (reg $7.99) 1 lb $5.49
- Simple Truth Organic® Baby Spinach (16 oz) — $5.00 6–8 oz (about 6 packed cups) $5.00
- Simple Truth Organic® Low Sodium Free Range Chicken Broth (32 oz) — $1.79 sale (reg $3.29) 1 cup $1.79
- Jumbo Yellow Onions (1 lb) — $1.49 1/2 medium $1.49
- Kroger® Peeled Baby Carrots Bag (16 oz) — $1.99 about 8 oz (2 cups) $1.99
- Chateau Ste. Michelle Chardonnay Washington White Wine (750 ml) 1 x 750 ml $7.97 sale (reg $12.99)
Instructions
- Prep: Slice 1 lb Simple Truth® mild Italian chicken sausage ($5.49 sale) into 1/2-inch coins. Dice 1/2 a medium jumbo yellow onion (from $1.49/lb). Halve 2 cups peeled baby carrots (about 8 oz from 16 oz bag $1.99). Measure 1 cup Simple Truth Organic® low-sodium chicken broth ($1.79 sale). Rinse and drain 2 cans cannellini beans (pantry; about 3 cups drained).
- Stove (brown sausage): Heat 1 tbsp olive oil in a large skillet over medium-high. Add sliced sausage coins and cook 6–8 minutes, turning, until deeply browned. Remove to a plate.
- Stove (veg): Lower heat to medium. Add the diced onion and carrots to the skillet with a pinch of salt; cook 6–7 minutes until the carrots start to soften. Add 1/2 tsp dried thyme or rosemary (pantry) and black pepper.
- Stove (beans + simmer): Add drained beans and 1 cup chicken broth ($1.79 sale). Simmer 6–8 minutes, mashing a few beans with a spoon to make it naturally creamy.
- Stove (greens): Add 6–8 oz baby spinach (from 16 oz $5.00) and stir until wilted, 1–2 minutes. Return sausage to the pan and warm 1 minute. Taste and adjust salt (sausage and broth vary).
- Serve: Bowl it up as-is, or serve with toasted bread (pantry) to scoop. Optional finish: a squeeze of lemon and a drizzle of olive oil.
Cook time: 35 minutes
Estimated cost: $13–18
Health notes: Approx. 650–850 calories per serving. High protein and fiber from beans/spinach; go easy on added oil and choose lower-sodium broth if available.
Drink pairing: Wine: Chardonnay (unoaked/medium-bodied for creamy beans) or Pinot Noir (bright cherry notes work with sausage spices).
Wine picks:
- Chateau Ste. Michelle Chardonnay Washington White Wine (750 ml) $7.97 sale (reg $12.99) 1 x 750 ml
- A To Z Wineworks Pinot Noir Oregon Red Wine (750 ml) $17.99 sale (reg $21.99) 1 x 750 ml
Why it works: For Crispy Italian Chicken Sausage with Creamy White Beans, Spinach & Carrots (serves 2), you want either (1) a medium-bodied Chardonnay to echo the dish’s creamy, starchy bean texture while staying fresh enough for the spinach/carrot sweetness, or (2) a light, red-fruited Pinot Noir with gentle tannins so it won’t clash with beans or make the sausage taste metallic. WA early-March angle: this dish leans into cool-season produce (spinach, carrots) and comfort-friendly textures—so a Washington Chardonnay is especially on-theme, and the brighter, acid-driven styles keep the pairing lively rather than heavy.