Sausage, Spinach & Veggie Skillet is a tasty 1 pan meal, with chicken or Italian sausage, mushrooms, spinach, onions, garlic and bell peppers!
If you’re looking for a delicious, yet healthy meal, you might want to check out this simple “one pan wonder” recipe! A sausage, spinach & veggie skillet comes together quickly, is easy to make, and tastes GREAT!
The finished dish can be served AS IS, or can be served on a bed of rice or pasta, or served along with rice or pasta. We usually have this meal on its own, especially if we are watching our calories!
There’s plenty of taste, texture, and color all on its own, to fill us, and to suit our taste buds! Here’s how to make this sausage, spinach & veggie skillet:
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Prepare And Cook The Sausage
Whether you choose to use chicken sausage links (sliced), Italian sausage links (pork), or even ground Italian sausage, you can make this meal in one skillet. You can also remove the casing from the sausage links and cook the meat in bite sized pieces, if desired.
FYI- For this recipe (and photos), I used one pound of chicken Italian sausage, casings removed, and the meat divided into bite-sized chunks.
Heat oil (avocado, olive, canola, or oil of choice) on medium-high heat in a large skillet until hot, but not smoking. Add one pound of sausage (sliced or in pieces) and half of a medium chopped yellow onion to the skillet.
Sauté this for 4-5 minutes, stirring often, until the sausage is lightly browned and almost fully cooked through. Add minced garlic to the skillet, and stir, to combine. Cook for 1 more minute, stirring often, so the garlic doesn’t burn and become bitter.
Add The Veggies
Once the sausage is fully cooked, add sliced cremini mushrooms (baby portobellos) and sliced bell peppers (use a colorful combo of red, green, yellow or orange).
Stir well, to combine, then cover the skillet, and turn the heat down to Medium. Cook for 3-4 minutes, stirring occasionally until vegies are tender.
Final Step Before It’s Ready To Serve
Once the mushrooms and veggies have cooked until tender, add the baby spinach leaves, and carefully toss to incorporate them into the dish. Continue cooking ONLY until the spinach leaves have wilted, and have reduced considerably in size.
When the spinach is fully wilted (and heated through), season with salt and black pepper to taste, and this dish is ready to be served.
Serving The Sausage, Spinach & Veggie Skillet
The sausage, spinach & veggie skillet can be served on top of steamed rice or pasta (or on the side), or it can be eaten just as it is! We prefer to enjoy this dish without the extra calories from the rice or pasta, but that is completely your choice!
The sausage pieces are full of flavor, and the colorful bell peppers, mushrooms, garlic, onions, and “good for you” spinach combine to make this a wonderful tasting, healthy meal!
I hope you have the chance to try this delicious dish, and trust you will enjoy it, too! Thank you for stopping by, and I invite you to come back again soon for more yummy recipes! Take care, God bless you, and have a GREAT day!
Looking For More Recipes Using CHICKEN or ITALIAN SAUSAGES?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious recipes that utilize either chicken sausages or traditional Italian sausages, including:
- Easy Spaghetti Sauce With Italian Sausage
- Italian Sausage and Potato Casserole
- Spaghetti Squash Italiano
- Creamy Italian Sausage Gnocchi
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Recipe adapted from the book: “New Life Promise- Food Meets Faith”, by Isabel D. Price, page 76, published in 2019 by Live Smart Solutions, LLC
↓↓ PRINTABLE RECIPE BELOW ↓↓
Sausage, Spinach & Veggie Skillet is a tasty 1 pan meal, with chicken or Italian sausage, mushrooms, spinach, onions, garlic and bell peppers!
- 4 teaspoons extra virgin olive oil (or oil of choice)
- 1 pound Italian Chicken Sausage (or mild Italian-pork) cut in bite sized chunks or slices
- ½ medium yellow onion diced
- 4 cloves garlic minced
- ⅓ medium green bell pepper
- ⅓ medium red bell pepper
- ⅓ medium yellow bell pepper or orange bell pepper
- 8 ounces cremini mushrooms (baby portobellos) sliced
- 2 cups fresh baby spinach
- salt/pepper, to taste
Heat oil on medium-high heat in a large skillet until hot, but not smoking. Add sausage (sliced or pieces) and chopped onion to skillet. Sauté for 4-5 minutes, stirring occasionally, until sausage is lightly browned and almost cooked through. Add minced garlic and stir, to combine. Cook for 1 minute, stirring often, so garlic doesn't burn/become bitter.
Add mushrooms and bell peppers to skillet. Stir well, to combine, then cover skillet, and turn heat down to Medium. Cook for 3-4 minutes, stirring occasionally until veggies are tender.
Add baby spinach to skillet; carefully toss to incorporate into other ingredients. Continue cooking ONLY until spinach leaves have fully wilted. Season with salt and pepper to taste. The dish is now ready to be served.
Serve it hot, as is, or you can choose to serve it on top of steamed rice or pasta.
NOTE: Caloric calculation made using chicken sausage.
Here’s one more to pin on your Pinterest boards!