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

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

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)

Method
 

  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.