Low Carb Italian Sausage Skillet – Simple, Flavorful, and Fast

This Low Carb Italian Sausage Skillet is a weeknight hero. It brings together juicy sausage, colorful veggies, and herby tomato flavor in one pan. You get hearty comfort without the heavy carbs, and it cooks in under 30 minutes.

It’s flexible, satisfying, and easy enough for busy nights. If you love big flavor with minimal effort, this one belongs in your rotation.

Low Carb Italian Sausage Skillet – Simple, Flavorful, and Fast

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Ingredients

  

• 1 pound Italian sausage (use mild or hot; casings removed if using links)
• 1 tablespoon olive oil (optional, if your sausage is lean)
• 1 small yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 red bell pepper, sliced into strips
• 1 yellow bell pepper, sliced into strips
• 1 medium zucchini, halved lengthwise and sliced into half-moons
• 1 cup cherry tomatoes, halved (or 1 cup canned diced tomatoes, drained)
• 2 cups fresh baby spinach
• 1 teaspoon Italian seasoning
• 1/2 teaspoon crushed red pepper flakes (optional, for heat)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 2 tablespoons tomato paste
• 1/2 cup low-sodium chicken broth (or water)
• 2 tablespoons grated Parmesan cheese (plus more for serving)
• Fresh basil or parsley, chopped, for garnish
• Lemon wedges (optional, for a finishing squeeze)

Instructions

 

• Brown the sausage: Heat a large skillet over medium-high. Add sausage (and olive oil if needed). Break it up with a spatula and cook until browned and cooked through, about 6–8 minutes. Transfer to a plate, leaving drippings in the pan.
• Sweat the aromatics: Reduce heat to medium. Add onion and a pinch of salt. Cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
• Add peppers and zucchini: Toss in bell peppers and zucchini. Season with salt and pepper. Cook 4–5 minutes, stirring occasionally, until crisp-tender.
• Build the sauce: Stir in tomato paste and Italian seasoning. Cook 1 minute to caramelize the paste. Add crushed red pepper if using.
• Deglaze: Pour in chicken broth. Scrape up any browned bits for flavor. Simmer 2 minutes to slightly thicken.
• Combine: Return the sausage and any juices to the pan. Add cherry tomatoes. Cook 2–3 minutes until tomatoes begin to soften.
• Wilt the greens: Add spinach and toss until just wilted, about 1 minute.
• Finish: Stir in Parmesan. Taste and adjust seasoning. If you like brightness, squeeze a little lemon over the top.
• Serve: Garnish with fresh basil or parsley and extra Parmesan. Enjoy as is, or serve over cauliflower rice or zucchini noodles.

What Makes This Special

This skillet keeps things simple but never boring. Italian sausage packs in garlic, fennel, and spice, which means you don’t need a long list of seasonings.

Bell peppers, zucchini, and spinach add texture and freshness without extra carbs. Everything cooks in the same pan, so cleanup is quick. And because it’s naturally low-carb and high-protein, it fits right into keto or low-carb lifestyles.

Ingredients

• 1 pound Italian sausage (use mild or hot; casings removed if using links)
• 1 tablespoon olive oil (optional, if your sausage is lean)
• 1 small yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 red bell pepper, sliced into strips
• 1 yellow bell pepper, sliced into strips
• 1 medium zucchini, halved lengthwise and sliced into half-moons
• 1 cup cherry tomatoes, halved (or 1 cup canned diced tomatoes, drained)
• 2 cups fresh baby spinach
• 1 teaspoon Italian seasoning
• 1/2 teaspoon crushed red pepper flakes (optional, for heat)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 2 tablespoons tomato paste
• 1/2 cup low-sodium chicken broth (or water)
• 2 tablespoons grated Parmesan cheese (plus more for serving)
• Fresh basil or parsley, chopped, for garnish
• Lemon wedges (optional, for a finishing squeeze)

How to Make It

1. Brown the sausage: Heat a large skillet over medium-high.

   Add sausage (and olive oil if needed). Break it up with a spatula and cook until browned and cooked through, about 6–8 minutes. Transfer to a plate, leaving drippings in the pan.

2. Sweat the aromatics: Reduce heat to medium.

   Add onion and a pinch of salt. Cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.

3. Add peppers and zucchini: Toss in bell peppers and zucchini.

   Season with salt and pepper. Cook 4–5 minutes, stirring occasionally, until crisp-tender.

4. Build the sauce: Stir in tomato paste and Italian seasoning. Cook 1 minute to caramelize the paste.

   Add crushed red pepper if using.

5. Deglaze: Pour in chicken broth. Scrape up any browned bits for flavor. Simmer 2 minutes to slightly thicken.
6. Combine: Return the sausage and any juices to the pan.

   Add cherry tomatoes. Cook 2–3 minutes until tomatoes begin to soften.

7. Wilt the greens: Add spinach and toss until just wilted, about 1 minute.
8. Finish: Stir in Parmesan. Taste and adjust seasoning.

   If you like brightness, squeeze a little lemon over the top.

9. Serve: Garnish with fresh basil or parsley and extra Parmesan. Enjoy as is, or serve over cauliflower rice or zucchini noodles.

Keeping It Fresh

Let the skillet cool, then store in an airtight container for up to 4 days in the fridge. Reheat gently on the stovetop over medium heat or in the microwave in short bursts.

If it looks dry, add a splash of broth or water to loosen. For freezing, skip the spinach and add it fresh after reheating; freeze portions for up to 2 months.

Why This is Good for You

• Low in carbs, high in protein: Sausage and veggies keep you satisfied without a carb-heavy base.
• Fiber-rich vegetables: Peppers, zucchini, tomatoes, and spinach offer vitamins, minerals, and fiber.
• Healthy fats: Olive oil and Parmesan add flavor and help you absorb fat-soluble nutrients.
• Balanced and filling: The combo of protein, fiber, and fat helps support steady energy and reduces snacking.

Common Mistakes to Avoid

• Overcrowding the pan: If your skillet is small, cook veggies in batches. Crowding steams them and dulls flavor.
• Skipping the caramelization: Let the sausage brown and the tomato paste cook briefly.

  That concentrated browning builds depth.

• Using too much liquid: Add just enough broth to lift the fond. You want a glossy sauce, not soup.
• Overcooking the vegetables: Keep peppers and zucchini crisp-tender to avoid a mushy skillet.
• Under-seasoning: Taste at the end. A pinch more salt, a squeeze of lemon, or extra Parmesan can make it pop.

Variations You Can Try

• Swap the sausage: Try chicken or turkey Italian sausage for a lighter option, or go spicy with hot Italian.
• Change the veggies: Add mushrooms, eggplant cubes, or broccoli florets.

  Keep total volume similar.

• Creamy twist: Stir in 2–3 tablespoons of heavy cream or mascarpone at the end for a silky sauce.
• Olive and caper kick: Fold in sliced olives and a teaspoon of capers for a briny, puttanesca-style vibe.
• Cheesy finish: Top with shredded mozzarella and broil for 2–3 minutes until bubbly and golden.
• Extra heat: Use hot sausage and add more red pepper flakes. A pinch of smoked paprika is great too.
• Herb-forward: Add fresh oregano or thyme with the tomatoes, and finish with lots of basil.
• One-pan “pasta” feel: Toss with sautéed zucchini noodles in the last minute for a low-carb pasta bowl.

FAQ

Can I make this dairy-free?

Yes. Leave out the Parmesan or use a dairy-free alternative.

Finish with extra olive oil and fresh herbs for richness.

What can I serve this with to keep it low-carb?

It’s great over cauliflower rice, zucchini noodles, spaghetti squash, or a simple side salad with olive oil and vinegar.

Will this work with pre-cooked sausage?

It will. Slice it and brown the slices to develop flavor before adding the veggies. You’ll need less time since it’s already cooked.

How do I reduce the sodium?

Choose a lower-sodium sausage, use low-sodium broth, and go easy on added salt.

Fresh herbs and lemon help boost flavor without more salt.

Can I add more protein?

Yes. Add diced chicken breast or ground turkey with the sausage, or stir in cooked shrimp at the end and warm through.

Is this keto-friendly?

Generally yes. Check the sausage label for added sugars.

Keep tomatoes moderate and skip any sweetened sauces.

How spicy is it?

That’s up to you. Use mild sausage and skip red pepper flakes for no heat, or go hot with both if you like a kick.

What pan should I use?

A large, heavy skillet (10–12 inches) works best. Cast iron delivers great browning and holds heat well.

Wrapping Up

This Low Carb Italian Sausage Skillet delivers bold flavor, simple steps, and easy cleanup.

It’s flexible enough for what you have on hand and satisfying enough to stand on its own. Keep it classic, or try one of the variations to match your mood. Either way, you’ll have a fast, hearty dinner that fits your goals and tastes great.