Italian Sausage Pot
Warm up your weeknight dinners with this hearty and flavorful Italian Sausage Pot, a one-pot wonder brimming with bold Italian-inspired tastes. Juicy Italian sausage—choose mild or spicy depending on your preference—is paired with a colorful medley of vegetables, including tender zucchini, sweet red bell pepper, and earthy baby spinach. The dish is simmered in a rich, herb-infused tomato sauce, bringing together classic flavors of oregano, basil, and a touch of optional red pepper flakes for a little heat. This easy-to-make recipe takes just 15 minutes of prep time and is perfect for cozy family meals or impressing dinner guests. Serve it with crusty bread to soak up every delicious bite or over pasta for a comforting twist. Garnished with fresh basil and a sprinkle of Parmesan cheese, this Italian Sausage Pot will quickly become a staple in your recipe rotation.
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Recipe Information
Ingredients
- 1 lb Italian sausage (mild or spicy, as preferred)
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 1 large red bell pepper, sliced
- 1 medium zucchini, sliced into half-moons
- 28 oz canned crushed tomatoes
- 1 cup chicken broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.5 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
- 2 cups baby spinach
- 0.25 cup fresh basil leaves (for garnish)
- 0.5 cup grated Parmesan cheese (for serving)
Instructions
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausages and cook until browned on all sides, about 5-7 minutes. Remove the sausages from the pot and set aside.
Add the remaining 1 tablespoon of olive oil to the pot. Stir in the diced onion and cook for 3-4 minutes, or until softened.
Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the red bell pepper and zucchini slices. Cook for 4-5 minutes until the vegetables start to soften.
Pour in the crushed tomatoes and chicken broth. Stir well to combine and bring the mixture to a simmer.
Slice the browned Italian sausages into 1-inch pieces and return them to the pot.
Add the dried oregano, dried basil, salt, black pepper, and red pepper flakes (if using). Stir to incorporate the seasonings.
Cover the pot with a lid, lower the heat to medium-low, and let it simmer for 20 minutes to allow the flavors to meld.
Stir in the baby spinach and cook for 2-3 more minutes until the spinach wilts.
Taste and adjust the seasoning as needed. Serve hot, garnished with fresh basil leaves and grated Parmesan cheese, alongside crusty bread or over cooked pasta if desired.
Nutrition Facts
Calories |
2272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.3 g | 206% | |
| Saturated Fat | 57.9 g | 290% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 362 mg | 121% | |
| Sodium | 7698 mg | 335% | |
| Total Carbohydrate | 94.4 g | 34% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 50.2 g | ||
| Protein | 131.2 g | 262% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1860 mg | 143% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 5156 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
