20 Delicious Healthy Italian Sausage Recipes Flavorful

Vibrant, versatile, and utterly delicious, Italian sausage is the star ingredient that can transform any meal into a flavorful feast. Whether you’re craving quick weeknight dinners, cozy comfort food, or seasonal dishes that celebrate the best of each month, our roundup of 20 healthy Italian sausage recipes has something for every home cook. Dive in and discover new favorites that will keep your taste buds dancing!

Healthy Italian Sausage and Veggie Skillet

Ready to whip up a quick, nutritious meal that packs a punch? This Healthy Italian Sausage and Veggie Skillet is your answer, combining robust flavors with wholesome ingredients in under 30 minutes.

Ingredients

• 1 tbsp extra-virgin olive oil
• 12 oz Italian sausage, casings removed
• 1 cup diced yellow onion
• 2 cups sliced bell peppers (mixed colors)
• 1 cup zucchini, halved and sliced
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• 1/2 cup low-sodium chicken broth
• 1/4 cup freshly grated Parmesan cheese
• 2 tbsp chopped fresh basil

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add Italian sausage, breaking it apart with a spoon. Cook until browned, about 5 minutes.
3. Tip: For even browning, avoid overcrowding the skillet.
4. Add onion, bell peppers, and zucchini. Sauté until vegetables soften, about 5 minutes.
5. Stir in garlic, oregano, and red pepper flakes. Cook until fragrant, 1 minute.
6. Pour in chicken broth to deglaze the pan, scraping up any browned bits.
7. Tip: Deglazing adds depth to the dish’s flavor profile.
8. Reduce heat to medium. Simmer until liquid reduces by half, about 3 minutes.
9. Sprinkle with Parmesan cheese and basil. Toss to combine.
10. Tip: Fresh basil adds a bright, herbaceous note—add just before serving.

Now, the skillet offers a harmonious blend of savory sausage, tender veggies, and a hint of spice. Serve it over quinoa for an extra protein boost or alongside crusty bread to soak up the juices.

Whole Wheat Pasta with Italian Sausage and Spinach

Great for a quick yet satisfying meal, this dish combines hearty whole wheat pasta with savory Italian sausage and fresh spinach for a balanced flavor profile.

Ingredients

• 8 oz whole wheat pasta
• 1 tbsp extra virgin olive oil
• 1 lb Italian sausage, casings removed
• 3 garlic cloves, minced
• 1/2 tsp crushed red pepper flakes
• 4 cups fresh spinach, tightly packed
• 1/2 cup grated Parmesan cheese
• 1/4 cup reserved pasta water
• Salt, to season

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add whole wheat pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/4 cup pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add Italian sausage, breaking it apart with a spoon, and cook until browned, about 5-7 minutes.
3. Add minced garlic and crushed red pepper flakes to the skillet. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
4. Stir in fresh spinach and cook until just wilted, about 2 minutes. Tip: Add spinach in batches if your skillet is small.
5. Add drained pasta to the skillet along with reserved pasta water. Toss everything together until well combined and the pasta is evenly coated.
6. Remove from heat and stir in grated Parmesan cheese until melted and creamy. Tip: For extra creaminess, add more pasta water a tablespoon at a time.
7. Season with salt if needed and serve immediately. Tip: Garnish with additional Parmesan and red pepper flakes for extra flavor.

The pasta offers a satisfying chew, complemented by the spicy sausage and tender spinach. Serve with a crisp white wine to balance the richness.

Quinoa-Stuffed Bell Peppers with Italian Sausage

Kickstart your meal prep with these hearty quinoa-stuffed bell peppers, packed with Italian sausage for a protein-rich twist.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup quinoa, rinsed
• 2 cups chicken stock, low-sodium
• 1 lb Italian sausage, casings removed
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1/2 cup Parmesan cheese, freshly grated
• 1 tbsp olive oil, extra virgin
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground

Instructions

1. Preheat oven to 375°F. Lightly grease a baking dish with olive oil.
2. In a medium saucepan, bring chicken stock to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork.
3. While quinoa cooks, heat olive oil in a large skillet over medium heat. Add Italian sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
4. Add diced onion and minced garlic to the skillet. Cook until onion is translucent, about 3 minutes. Tip: For deeper flavor, let the onions caramelize slightly.
5. Stir in cooked quinoa, smoked paprika, sea salt, and black pepper into the skillet. Mix well to combine. Remove from heat and fold in Parmesan cheese.
6. Stuff each bell pepper with the quinoa-sausage mixture, packing lightly. Place in the prepared baking dish.
7. Bake for 25-30 minutes until peppers are tender and filling is heated through. Tip: For a golden top, broil for the last 2 minutes.
8. Let rest for 5 minutes before serving. Tip: Garnish with fresh basil leaves for a pop of color and freshness.

Rich in textures, the tender peppers contrast beautifully with the savory, slightly chewy filling. Serve atop a bed of arugula for a peppery bite or with a drizzle of balsamic glaze for added sweetness.

Slow Cooker Italian Sausage and White Bean Soup

Just when you need a hearty meal with minimal effort, this soup delivers deep flavors and comforting warmth.

Ingredients

• 1 lb Italian sausage, casings removed
• 1 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 4 cups chicken stock, low-sodium
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• 1 bay leaf
• Salt, to precise taste
• Freshly ground black pepper, to precise taste
• 1/4 cup fresh parsley, chopped

Instructions

1. Heat olive oil in a skillet over medium-high heat. Add Italian sausage. Cook until browned, about 5 minutes, breaking it into crumbles.
2. Transfer sausage to slow cooker. Add onion, garlic, carrots, and celery. Stir to combine.
3. Pour in chicken stock. Add cannellini beans, oregano, red pepper flakes, and bay leaf. Season with salt and pepper.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until vegetables are tender.
5. Discard bay leaf. Stir in fresh parsley before serving.

For a silkier texture, lightly mash some beans against the pot’s side. Freshly grated Parmesan adds a salty depth. Serve with crusty bread for dipping.

Zucchini Noodles with Italian Sausage and Marinara

Here’s a dish that turns zucchini into a low-carb pasta alternative, paired with robust Italian sausage and a classic marinara. Hearty and satisfying, it’s a weeknight winner.

Ingredients

• 2 large zucchinis, spiralized into noodles
• 1 tbsp extra-virgin olive oil
• 1/2 lb Italian sausage, casings removed
• 1 cup marinara sauce, preferably San Marzano tomato-based
• 2 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1/4 cup freshly grated Parmigiano-Reggiano
• 1 tbsp unsalted butter
• Sea salt, to season
• Freshly ground black pepper, to season

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add Italian sausage, breaking it apart with a wooden spoon. Cook until browned, about 5 minutes.
3. Stir in minced garlic and red pepper flakes. Cook for 30 seconds until fragrant.
4. Pour in marinara sauce, reduce heat to low, and simmer for 10 minutes to meld flavors.
5. Meanwhile, in a separate pan, melt butter over medium heat. Add zucchini noodles, sautéing for 2-3 minutes until just tender.
6. Season zucchini noodles with sea salt and black pepper.
7. Combine zucchini noodles with the sausage marinara mixture, tossing gently to coat.
8. Divide into bowls, topping each with freshly grated Parmigiano-Reggiano.

This dish offers a delightful contrast between the al dente zucchini noodles and the rich, savory sausage. Try serving it with a side of crusty garlic bread to soak up the sauce.

Baked Italian Sausage with Roasted Vegetables

Zesty and hearty, this dish combines robust flavors with minimal fuss. Perfect for weeknights or entertaining, it’s a one-pan wonder that delivers every time.

Ingredients

• 1 lb Italian sausage links, casings removed
• 2 cups Brussels sprouts, halved
• 1 cup baby carrots, whole
• 1 large red bell pepper, sliced into 1-inch strips
• 2 tbsp extra-virgin olive oil
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes

Instructions

1. Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss Brussels sprouts, baby carrots, and red bell pepper with olive oil, sea salt, black pepper, oregano, and red pepper flakes until evenly coated.
3. Spread vegetables in a single layer on the prepared baking sheet. Roast for 15 minutes to start caramelization.
4. While vegetables roast, form Italian sausage into 1-inch meatballs. After 15 minutes, add meatballs to the baking sheet, spacing them evenly among the vegetables.
5. Return to oven and roast for another 20 minutes, or until sausage is cooked through and vegetables are tender and slightly charred at the edges.
6. For even browning, flip meatballs and stir vegetables halfway through the final roasting time.

Bold flavors emerge from the caramelized vegetables and juicy sausage. Serve over creamy polenta or alongside crusty bread to soak up the juices.

Healthy Italian Sausage and Kale Soup

Outstanding for a chilly evening, this soup combines robust flavors with nutritious ingredients. It’s a hearty meal that satisfies without weighing you down.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 lb Italian sausage, casings removed
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 6 cups chicken stock, homemade preferred
• 1 bunch kale, stems removed and leaves chopped
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 tsp crushed red pepper flakes
• Salt, to precise taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add Italian sausage, breaking it apart with a wooden spoon. Cook until browned, 5-7 minutes.
3. Stir in onion and garlic, cooking until translucent, 3-4 minutes. Tip: Ensure the garlic doesn’t burn to avoid bitterness.
4. Pour in chicken stock, scraping the bottom to release any browned bits. Bring to a boil.
5. Reduce heat to a simmer. Add kale, cannellini beans, and red pepper flakes. Simmer for 15 minutes, until kale is tender.
6. Season with salt carefully, as the sausage and stock may already contribute saltiness. Tip: Taste before adding salt to adjust accurately.
7. Simmer for an additional 5 minutes to meld flavors. Tip: Letting the soup sit for 10 minutes off heat enhances the taste.

Silky beans and tender kale float in a savory broth, with spicy sausage adding depth. Serve with a drizzle of olive oil and crusty bread for dipping.

Italian Sausage Stuffed Portobello Mushrooms

Absolutely perfect for a hearty appetizer or main, these Italian Sausage Stuffed Portobello Mushrooms blend robust flavors with a satisfying texture.

Ingredients

• 4 large Portobello mushroom caps, stems removed
• 1 lb Italian sausage, casing removed
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes
• Salt, to season

Instructions

1. Preheat oven to 375°F.
2. Brush Portobello caps with olive oil; season with salt. Place on a baking sheet.
3. In a skillet over medium heat, cook Italian sausage until browned, about 5 minutes. Tip: Break sausage into small pieces for even cooking.
4. Add minced garlic, oregano, and red pepper flakes to the skillet; cook for 1 minute until fragrant.
5. Remove skillet from heat; stir in ricotta and Parmesan cheeses until well combined.
6. Divide sausage mixture evenly among mushroom caps, pressing gently to adhere.
7. Bake for 20 minutes, or until mushrooms are tender and filling is golden. Tip: For a crispier top, broil for the last 2 minutes.
8. Let rest for 5 minutes before serving. Tip: Garnish with fresh basil for a pop of color and flavor.

Juicy mushrooms cradle a savory, cheesy filling with a hint of spice. Serve atop a bed of arugula for a fresh contrast or alongside roasted vegetables for a complete meal.

Lentil and Italian Sausage Stew

Dive into a hearty bowl of comfort with this robust stew, blending earthy lentils and savory Italian sausage for a satisfying meal.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 lb Italian sausage, casings removed
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1 cup dried green lentils, rinsed
• 4 cups chicken stock, low-sodium
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes
• 1 bay leaf
• Salt, to precise taste

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering, about 1 minute.
2. Add Italian sausage, breaking it apart with a wooden spoon. Cook until browned, 5-7 minutes. Tip: Render fat slowly for maximum flavor.
3. Stir in onion and garlic, sautéing until translucent, 3-4 minutes.
4. Add lentils, chicken stock, smoked paprika, red pepper flakes, and bay leaf. Bring to a boil.
5. Reduce heat to low, cover, and simmer until lentils are tender, 25-30 minutes. Tip: Stir occasionally to prevent sticking.
6. Season with salt precisely, then remove bay leaf before serving. Tip: Adjust thickness with additional stock if desired.

A rich, velvety texture meets a smoky, slightly spicy flavor profile. Serve over creamy polenta or with crusty bread for dipping.

Grilled Italian Sausage with Peppers and Onions

Hungry for a hearty meal that packs a punch? Grilled Italian sausage with peppers and onions delivers bold flavors with minimal fuss.

Ingredients

• 4 Italian sausage links, preferably with fennel seeds
• 2 large bell peppers, thinly sliced (1 red, 1 yellow for color)
• 1 large yellow onion, thinly sliced
• 2 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp crushed red pepper flakes (optional)

Instructions

1. Preheat grill to medium-high heat (375°F to 400°F).
2. In a large bowl, toss bell peppers and onion with olive oil, salt, black pepper, and red pepper flakes until evenly coated.
3. Place sausage links on the grill. Cook for 4-5 minutes per side, or until internal temperature reaches 160°F.
4. While sausages cook, place peppers and onions in a grill basket. Grill for 10-12 minutes, stirring occasionally, until vegetables are tender and slightly charred.
5. Remove sausages and vegetables from the grill. Let sausages rest for 3 minutes before serving.
6. Serve sausages on a platter topped with grilled peppers and onions.

Kick up the flavor by serving on toasted ciabatta rolls with a smear of garlic aioli. The sausages are juicy with a snap, while the peppers and onions offer a sweet, smoky contrast.

Healthy Italian Sausage and Egg Breakfast Casserole

Kickstart your morning with this hearty, protein-packed casserole that combines the robust flavors of Italian sausage with the creamy texture of eggs, all baked to perfection.

Ingredients

• 1 lb Italian sausage, casings removed
• 6 pasture-raised eggs, lightly beaten
• 1 cup whole milk
• 1 cup sharp cheddar cheese, grated
• 1/2 cup red bell pepper, finely diced
• 1/2 cup green onions, thinly sliced
• 1 tbsp clarified butter
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp crushed red pepper flakes

Instructions

1. Preheat oven to 375°F. Grease a 9×13 inch baking dish with clarified butter.
2. In a skillet over medium heat, cook Italian sausage until browned, about 5 minutes. Drain excess fat.
3. Spread cooked sausage evenly at the bottom of the prepared baking dish.
4. In a large bowl, whisk together eggs, milk, sea salt, black pepper, and red pepper flakes until well combined.
5. Pour egg mixture over the sausage in the baking dish.
6. Sprinkle grated cheddar cheese, diced red bell pepper, and sliced green onions evenly over the top.
7. Bake for 25-30 minutes, or until the eggs are set and the top is lightly golden.
8. Let stand for 5 minutes before serving to allow the casserole to set.

Perfectly balanced, this casserole offers a spicy kick from the sausage and red pepper flakes, contrasted by the creamy eggs and sharp cheddar. Serve with a side of fresh avocado or a drizzle of hot sauce for an extra flavor boost.

Cauliflower Rice with Italian Sausage and Tomatoes

Zesty flavors come together in this simple yet satisfying dish that’s perfect for a quick weeknight dinner. Cauliflower rice with Italian sausage and tomatoes offers a low-carb twist on a classic comfort food.

Ingredients

• 1 lb Italian sausage, casings removed
• 4 cups cauliflower rice
• 1 cup cherry tomatoes, halved
• 2 tbsp extra virgin olive oil
• 1 tsp garlic, minced
• 1/2 tsp red pepper flakes
• 1/4 cup fresh basil, chopped
• Salt, to season

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add Italian sausage, breaking it apart with a wooden spoon. Cook until browned, about 5 minutes.
3. Stir in minced garlic and red pepper flakes. Cook for 1 minute until fragrant.
4. Add cherry tomatoes and cook until they begin to soften, about 3 minutes.
5. Mix in cauliflower rice. Cook, stirring occasionally, for 5 minutes until the rice is tender.
6. Season with salt and fold in fresh basil just before serving.

Tip: For a crispier texture, press the cauliflower rice against the skillet and let it sit undisturbed for 2 minutes before stirring. Tip: Use a microplane to mince the garlic finely for even distribution. Tip: Toast the red pepper flakes in the oil for 30 seconds before adding the sausage to deepen the flavor. Oven-fresh, this dish boasts a hearty texture with a spicy kick from the sausage and pepper flakes. Serve it in a hollowed-out bell pepper for an edible bowl that adds a sweet contrast.

Italian Sausage and Chickpea Stir-Fry

Perfect for a quick weeknight dinner, this Italian Sausage and Chickpea Stir-Fry packs bold flavors and satisfying textures into one pan.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 lb Italian sausage, casings removed
• 1 cup canned chickpeas, drained and rinsed
• 1/2 cup red bell pepper, finely diced
• 1/4 cup red onion, thinly sliced
• 2 garlic cloves, minced
• 1/2 tsp smoked paprika
• 1/4 tsp crushed red pepper flakes
• 1/4 cup chicken stock
• 1 tbsp fresh parsley, chopped

Instructions

1. Heat extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add Italian sausage, breaking it apart with a wooden spoon. Cook until browned, 5-6 minutes, stirring occasionally.
3. Stir in chickpeas, red bell pepper, and red onion. Cook until vegetables soften, 3-4 minutes.
4. Add minced garlic, smoked paprika, and crushed red pepper flakes. Cook until fragrant, 30 seconds.
5. Pour in chicken stock, scraping up any browned bits from the bottom of the skillet. Simmer until liquid reduces by half, 2 minutes.
6. Remove from heat. Stir in fresh parsley.

Rich in flavor, the dish offers a delightful contrast between the crispy sausage and tender chickpeas. Serve over a bed of creamy polenta or alongside crusty bread to soak up the juices.

Spaghetti Squash with Italian Sausage and Pesto

Just when you thought spaghetti squash couldn’t get any better, this recipe combines it with Italian sausage and pesto for a hearty, flavorful dish.

Ingredients

• 1 medium spaghetti squash, halved lengthwise and seeds removed
• 1 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 8 oz Italian sausage, casings removed
• 1/4 cup homemade basil pesto
• 1/4 cup grated Parmesan cheese
• 2 tbsp pine nuts, toasted

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Brush spaghetti squash halves with olive oil and season with salt and pepper. Place cut-side down on the prepared baking sheet.
3. Roast for 35-40 minutes, until the squash is tender and easily pierced with a fork.
4. While the squash roasts, heat a skillet over medium heat. Add Italian sausage, breaking it apart with a spoon. Cook until browned and cooked through, about 8 minutes.
5. Use a fork to scrape the spaghetti squash strands into a large bowl. Tip: Let the squash cool slightly for easier handling.
6. Add the cooked sausage, pesto, and Parmesan to the squash. Toss to combine. Tip: For extra flavor, warm the pesto slightly before adding.
7. Garnish with toasted pine nuts before serving. Tip: Toast pine nuts in a dry skillet over medium heat until golden, about 3 minutes, stirring frequently.

Nutty pine nuts add crunch to the tender squash strands, while the pesto and sausage bring a rich, savory depth. Serve it in the roasted squash halves for a stunning presentation.

Healthy Italian Sausage and Broccoli Rabe Pasta

Kickstart your weeknight dinner with this hearty yet healthy pasta dish, combining the robust flavors of Italian sausage with the slight bitterness of broccoli rabe.

Ingredients

• 8 oz whole wheat penne pasta
• 1 tbsp extra virgin olive oil
• 12 oz Italian sausage, casings removed
• 3 garlic cloves, minced
• 1 bunch broccoli rabe, trimmed and chopped
• 1/2 cup low-sodium chicken broth
• 1/4 tsp red pepper flakes
• 1/4 cup grated Pecorino Romano cheese
• Salt, to season

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add penne pasta and cook until al dente, 9-11 minutes. Drain, reserving 1/4 cup pasta water.
2. Heat olive oil in a large skillet over medium heat. Add Italian sausage, breaking it apart with a spoon, and cook until browned, 5-7 minutes.
3. Add minced garlic and red pepper flakes to the skillet. Cook until fragrant, about 30 seconds.
4. Stir in chopped broccoli rabe and chicken broth. Cover and simmer until broccoli rabe is tender, 3-4 minutes.
5. Combine cooked pasta, sausage mixture, and reserved pasta water in the skillet. Toss to coat evenly.
6. Remove from heat. Sprinkle with Pecorino Romano cheese and season with salt if needed.

Enjoy the dish’s perfect balance of spicy sausage and bitter greens, complemented by the nutty cheese. Serve with a drizzle of olive oil for extra richness.

Italian Sausage and Sweet Potato Hash

Breakfast just got a hearty upgrade with this savory and sweet combo. Perfect for a lazy weekend brunch or a quick weeknight dinner, it’s a one-pan wonder.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 lb Italian sausage, casings removed
• 2 medium sweet potatoes, diced into 1/2-inch cubes
• 1 large yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 4 pasture-raised eggs, lightly beaten
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat olive oil in a large cast-iron skillet over medium-high heat until shimmering, about 1 minute.
2. Add Italian sausage, breaking it apart with a wooden spoon. Cook until browned, about 5 minutes. Tip: Render the fat slowly for maximum flavor.
3. Transfer sausage to a plate, leaving drippings in the skillet.
4. Add sweet potatoes to the skillet, spreading them in an even layer. Cook undisturbed for 4 minutes to develop a golden crust.
5. Stir in onion and garlic, cooking until fragrant, about 2 minutes. Tip: Keep the heat steady to avoid burning the garlic.
6. Sprinkle smoked paprika, sea salt, and black pepper over the mixture, stirring to combine.
7. Return sausage to the skillet, mixing well. Create 4 wells in the hash for the eggs.
8. Pour beaten eggs into the wells. Cover and cook until eggs are set, about 5 minutes. Tip: For runny yolks, reduce cooking time by 2 minutes.
9. Garnish with fresh parsley before serving.

This hash boasts a crispy exterior with a tender interior, blending the sweetness of potatoes with the savory depth of sausage. Try topping with avocado slices or a drizzle of hot honey for an extra layer of flavor.

Stuffed Acorn Squash with Italian Sausage and Quinoa

Now is the perfect time to embrace the cozy flavors of fall with this hearty dish. It’s a balanced meal that combines savory, sweet, and earthy notes in every bite.

Ingredients

• 2 medium acorn squashes, halved and seeded
• 1 tbsp extra-virgin olive oil
• 1/2 lb Italian sausage, casings removed
• 1/2 cup quinoa, rinsed
• 1 cup chicken stock, low-sodium
• 1/2 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 1/4 cup Parmesan cheese, freshly grated
• 1 tbsp unsalted butter
• 1/4 tsp red pepper flakes
• 1/4 tsp sea salt
• 1/4 tsp black pepper, freshly ground

Instructions

1. Preheat oven to 400°F. Brush squash halves with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 25 minutes until tender.
2. While squash roasts, heat a skillet over medium heat. Add sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes. Remove and set aside.
3. In the same skillet, melt butter over medium heat. Add onion and garlic, sautéing until translucent, about 3 minutes.
4. Stir in quinoa, chicken stock, red pepper flakes, and cooked sausage. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until quinoa is cooked and liquid is absorbed.
5. Remove from heat. Stir in Parmesan cheese, then season with salt and pepper to taste.
6. Flip roasted squash halves cut-side up. Divide quinoa mixture among them, packing lightly. Return to oven for 10 minutes to warm through.

Outcome: The squash becomes fork-tender, contrasting beautifully with the fluffy, savory quinoa filling. Serve atop a drizzle of balsamic reduction for an extra layer of flavor.

Healthy Italian Sausage and Cabbage Stir-Fry

Fancy a quick, nutritious meal that packs a punch? This Italian sausage and cabbage stir-fry is your go-to for a flavorful, healthy dinner in minutes.

Ingredients

• 1 tbsp extra-virgin olive oil
• 12 oz Italian sausage, casing removed
• 4 cups green cabbage, thinly sliced
• 1 cup red bell pepper, julienned
• 2 cloves garlic, minced
• 1 tsp fennel seeds, crushed
• 1/2 tsp red pepper flakes
• 1/4 cup chicken stock, low-sodium
• 1 tbsp apple cider vinegar
• Sea salt, to taste

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add Italian sausage. Break into crumbles with a wooden spoon. Cook until browned, 5-6 minutes. Tip: Render the fat fully for maximum flavor.
3. Stir in cabbage, bell pepper, and garlic. Sauté until vegetables soften, 4-5 minutes.
4. Add fennel seeds and red pepper flakes. Toast for 30 seconds to release aromas.
5. Pour in chicken stock and apple cider vinegar. Scrape up any browned bits. Simmer until liquid reduces by half, 2-3 minutes. Tip: Deglazing adds depth.
6. Season with sea salt. Toss to combine. Tip: Taste before adding salt; sausage may be salty enough.

Savory with a slight crunch, this stir-fry balances richness with brightness. Serve over quinoa for a complete meal or stuff into whole-grain wraps for lunch.

Italian Sausage and Butternut Squash Soup

Every autumn evening calls for a bowl of this hearty Italian Sausage and Butternut Squash Soup, blending savory and sweet flavors in a creamy broth.

Ingredients

• 1 lb Italian sausage, casings removed
• 2 cups butternut squash, peeled and diced into 1/2-inch cubes
• 1 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 4 cups chicken stock, low-sodium
• 1/2 cup heavy cream
• 1 tsp fresh thyme leaves
• 1/2 tsp ground nutmeg
• Salt and freshly ground black pepper, to season

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add Italian sausage, breaking it apart with a wooden spoon. Cook until browned, about 5 minutes. Tip: Render the fat slowly for maximum flavor.
3. Add diced onion and minced garlic. Sauté until translucent, about 3 minutes.
4. Stir in butternut squash cubes. Cook for 2 minutes to slightly soften.
5. Pour in chicken stock, bringing the mixture to a boil. Reduce heat to low, simmering for 15 minutes or until squash is tender. Tip: A fork should easily pierce the squash.
6. Blend half the soup until smooth for a creamy texture, then return to the pot.
7. Stir in heavy cream, thyme, and nutmeg. Season with salt and pepper. Simmer for an additional 5 minutes. Tip: Adjust seasoning carefully to balance the sweetness of the squash.

Offering a velvety texture with a hint of spice, this soup pairs beautifully with crusty artisanal bread or a crisp green salad for contrast.

One-Pan Italian Sausage with Brussels Sprouts and Apples

Absolutely nothing beats the simplicity and flavor of a one-pan meal that comes together in no time.

Ingredients

• 1 lb Italian sausage, casings removed
• 1 lb Brussels sprouts, trimmed and halved
• 2 medium apples, cored and sliced into 1/2-inch wedges
• 2 tbsp extra-virgin olive oil
• 1 tsp fennel seeds, lightly crushed
• 1/2 tsp red pepper flakes
• 1/2 cup chicken stock
• Salt, to season

Instructions

1. Preheat oven to 400°F.
2. Heat olive oil in a large oven-safe skillet over medium-high heat. Add Italian sausage, breaking it apart with a spoon. Cook until browned, about 5 minutes.
3. Add Brussels sprouts and apples to the skillet. Season with fennel seeds, red pepper flakes, and salt. Stir to combine.
4. Pour in chicken stock, scraping up any browned bits from the bottom of the pan for extra flavor.
5. Transfer skillet to the preheated oven. Roast until Brussels sprouts are tender and caramelized, about 20 minutes.
6. Remove from oven. Let rest for 5 minutes before serving.

With a perfect balance of savory sausage, sweet apples, and earthy Brussels sprouts, this dish offers a delightful contrast of textures. Serve it over a bed of creamy polenta for an extra comforting meal.

Summary

Now that you’ve explored these 20 delicious and healthy Italian sausage recipes, it’s clear there’s something for every taste and occasion. We hope you’re inspired to bring these flavorful dishes to your table. Don’t forget to leave a comment with your favorite recipe and share the love by pinning this article on Pinterest. Happy cooking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.