31 Best Italian Sausage Recipes to Make at Home

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Creamy Sausage Mushroom Pasta

Sausage Mushroom Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: 4

Sausage Mushroom Pasta with Italian sausage, creamy white Alfredo sauce, and a secret sweet ingredient is a hearty and comforting weeknight dinner for two.

Ingredients

• 1/2 pound (8 ounces) uncooked rigatoni pasta
• Kosher salt, to taste
• 1 teaspoon vegetable oil
• 1/2 pound (8 ounces) ground Italian sausage
• 1 tablespoon unsalted butter
• 1/2 cup diced white or yellow onion
• 4 large white button or cremini mushrooms, sliced
• 1 large garlic clove, minced
• 1 cup heavy whipping cream, room temperature (do not substitute)
• 1/3 cup dried cherries or dried cranberries
• 1/2 cup shredded Parmesan cheese (fresh, not the green can)
• 1 tablespoon fresh chopped basil

Instructions

1. Bring a large pot of water to a boil. Once boiling, add a big handful of salt then add rigatoni. Cook as directed on the package until al dente, about 12-13 minutes. Drain into colander.
2. Meanwhile, make the sauce: In a large skillet over medium heat, heat the oil until hot. Add the sausage and cook until brown and no longer pink, about 8-10 minutes. Transfer to a bowl and keep warm.
3. In the same skillet, add the butter and heat until melted., scraping up any brown bits left behind from the sausage.
4. Add onion, mushrooms, and a big pinch of salt. Cook until softened, about 5-8 minutes. Add the garlic and cook 1 minute.
5. Stir in the cream and dried cherries. Bring to a boil.
6. Once boiling, turn the heat down to low and simmer until thickened, about 3-5 minutes. Leave the sauce a little loose because once you add the sausage and pasta, it’ll absorb some of it.
7. Stir in the cheese, basil, and cooked sausage. Taste and adjust for salt.
8. Add the cooked rigatoni to the sauce and stir until coated.

2. Baked Sausage and Peppers

Baked Sausage and Peppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT60M · Yield: [‘8’, ‘8 servings’]

Baked sausage and peppers is one of the best sheet pan dinners that is perfect for busy weeknights. This easy sausage and peppers recipe is great with marinara sauce on sandwich or on it’s own and only takes 10 minutes to prep!

Ingredients

• 3 medium bell peppers (yellow, orange, red or green)
• 2 medium red onions
• 2 pounds Italian sausage links (sweet or hot)
• 3 Tablespoons olive oil
• 1 Tablespoon red wine vinegar
• 1 teaspoon Italian seasoning
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• pinch crushed red pepper flakes (optional)

Instructions

1. Line two sheet pans with parchment paper and preheat the oven to 375˚
2. Slice all of the bell peppers and onions into thin slices.
3. Lay the peppers and onions into an even layer on each sheet pan and nestle the sausages in between the peppers and onions so they are evenly spaced.
4. In a small mixing bowl, whisk together the olive oil, vinegar, Italian seasoning, salt, pepper and crushed red pepper flakes.
5. Drizzle the oil mixture over all of the sausages, peppers and onions and gently toss them to coat in the mixture.
6. Bake the sausages, peppers and onions in the preheated oven for 45 – 50 minutes until the sausages are cooked through and everything is golden brown.

3. Italian Stuffed Jalapenos

Italian Stuffed Jalapeños is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT30M · Total: PT55M · Yield: [‘8’, ‘8 servings’]

With juicy Italian sausage, Parmesan, mozzarella, and cream cheese, these stuffed jalapeños are extra cheesy with just the right amount of heat.

Ingredients

• 15 large jalapeño peppers cut in half (seeded and deveined)
• 1 tablespoon olive oil
• 1 pound bulk mild Italian sausage
• 1/3 cup minced red onion
• 1/3 cup minced red bell pepper
• 3 large cloves garlic (minced)
• 16 ounces cream cheese
• 1/3 cup shredded Parmesan (plus more for garnish)
• kosher salt (to taste)
• freshly ground black pepper (to taste)
• 1 cup shredded mozzarella cheese
• minced fresh Italian parsley and/or chives for garnish

Instructions

1. Preheat oven to 350°F.
2. Place halved jalapeños on a rimmed sheet pan. Line the pan with aluminum foil first, for easy clean-up, if desired. Roast for 10 minutes, or until nicely softened. Remove from oven and let cool.
3. Heat a medium skillet over medium-high heat. Add oil. Once the oil is warmed, add the sausage and cook for 5 to 7 minutes, breaking it up occasionally. Add onion, pepper, and garlic, and cook for 5 minutes to soften. Once the sausage is thoroughly browned, remove the mixture to a large bowl. Cool to room temperature (place in refrigerator to speed up cooling, if desired).
4. Add cream cheese and Parmesan to cooled sausage mixture. Fold thoroughly and then season with salt and pepper, to taste.
5. Place about 1 heaping tablespoon (depending on the size of your jalapeños) of mixture into each jalapeño half, and top with a bit of mozzarella cheese. Repeat until all halves are stuffed.
6. Place the pan of stuffed jalapeños under the broiler and cook until the mozzarella cheese is melty and blistered/browned. Remove the pan from the oven, sprinkle with a bit more shredded Parmesan, and then some fresh Italian parsley and/or chives. Serve hot or warm.

4. Sausage Stuffed Mushrooms

Sausage Stuffed Mushrooms is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: 12

Sausage Stuffed Mushrooms, chock full of distinctive flavors and the deliciousness of sausage, are one of those appetizers no one can say no to.

Ingredients

• 2 T. olive oil
• ½ c. Marsala (or dry white) wine, divided
• 8 oz. package of baby Portobello mushrooms, cleaned
• 8 oz. package of white mushrooms, cleaned
• 12 oz. bulk spicy Italian sausage
• 3 cloves garlic, peeled and finely minced
• 4 fresh sage leaves, washed and julienned
• 8 oz. cream cheese, softened
• 1/3 cup Parmesan cheese, freshly grated
• Salt and pepper, to taste
• 3 T. Panko bread crumbs (optional)
• 3 T. Freshly grated Parmesan cheese (optional)
• 6 sprigs fresh parsley, chopped (optional)

Instructions

1. Position rack in middle position and preheat oven to 350 degrees. Remove stems from cleaned mushrooms by grabbing them as close to the cap as possible and gently twisting. Roughly chop removed stems and reserve in a separate bowl, while placing intact caps in a larger non-reactive bowl. Add olive oil and 3 tablespoons wine to bowl containing mushroom caps and toss gently to evenly coat. Set aside. In a large skillet, cook sausage over medium-high heat until thoroughly browned. Break apart all chunks with a spatula or wooden spoon as it cooks. Once browned, drain excess fat before proceeding. Add chopped mushroom stems and garlic to the pan and cook until mushrooms are soft and start to release liquid. Add fresh sage and remaining wine and scrap up any brown bits of sausage from the bottom of the pan. Simmer for a couple minutes until excess liquid evaporates. Remove from heat and add softened cream cheese and freshly grated Parmesan cheese. Stir until thoroughly combined and cheese is completely melted. Season with salt and pepper to taste. Cool slightly. Add one rounded spoonful of sausage mixture to each marinated mushroom cap and arrange stuffing side up in a 13 x 9” glass baking dish. If desired, sprinkle each stuffed mushroom cap with Panko breadcrumbs, freshly grated Parmesan cheese or a combination of both before baking. Place glass dish in pre-heated oven on center rack and bake for 30 minutes or until mushrooms are soft and filling is browned on top. For a crispier topping, place baking dish under the broiler for a couple minutes when done cooking. If desired, garnish with chopped fresh parsley before serving.

5. One Pan Sausage and Peaches with Potatoes

One Pan Sausage and Peaches with Potatoes and Peppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT40M · Total: PT45M

Wholesome, delicious summer ingredients that can be placed on a single pan  (or extremely large skillet) and either baked in the oven or on the grill. This sausage recipe is a scrumptious one pan summer meal. 

Ingredients

• 6-8 links sausages (I used bratwursts here, although turkey, chicken and Italian Sausage would all work well)
• 454 grams (1 lbs) baby/new potatoes, halved
• 3 medium peaches, halved and pit removed
• 2 medium bell peppers, halved
• 2 tbsp peach or apricot jam
• 1 tbsp olive oil
• 6-10 fresh sage leaves
• 1 clove garlic, minced
• 1/2 tsp kosher salt
• 1/2 tsp fresh ground black pepper
• 2 tbsp lemon juice

Instructions

1. Preheat oven or grill 425°F.
2. Place sausages, potatoes, peaches, peppers, jam, sage leaves, olive oil, and garlic on a parchment paper lined baking sheet. Toss to fully coat ingredients with jam and olive oil. Season with salt and pepper.
3. Bake or grill with the lid closed for 40-50 minutes, flipping all ingredients halfway, until all ingredients are starting to brown and are cooked through.
4. Remove from oven or grill and squeeze lemon juice all over dish.

6. Instant Pot Pasta with Sausage

Instant Pot Pasta Recipe with sausage and spinach is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’]

This quick Instant Pot Pasta Recipe is made with sausage and spinach. A delicious one pot family friendly dinner idea ready in 20 minutes or less

Ingredients

• 1 lb Italian Sausage (sliced)
• 10 oz Frozen Spinach (thawed and squeezed of all liquids)
• 1/2 Onion (diced)
• 24 oz Spaghetti Sauce
• 8 oz Spaghetti (broken in half)
• 1 teaspoon Italian Seasoning
• 1 teaspoon Garlic Powder
• 3 cups Water or Low Sodium Chicken Broth
• 1 tablespoon Olive Oil
• Salt + Pepper (to taste)

Instructions

1. In the IP bowl, place the, oil, sausage, onions , Italian seasoning, garlic powder, salt and pepper, and and press “saute” on the IP
2. Saute the mixture until it’s cooked through and the onions are tender
3. Add the spaghetti sauce, water/broth, and dry spaghetti noodles
4. Mix every well and place the lid on the IP, and bringing the toggle switch into the “seal” position.
5. Press “manual” and adjust time for 5 minutes
5. When the five minutes are up, do a natural release for 5 minutes and then move the toggle switch to “vent” to release the rest of the pressure in the pot
6. Remove the lid. It may look watery, so press “saute”, and bring the mixture up to a boil and let it boil for a 3-4 minutes. It will thicken as it boils. Add the spinach to the pot, stir and let warm through for a few minutes
7. Serve and garnish with garlic toast. Enjoy! 

7. Instant Pot Sausage Lentil Soup

Instant Pot Sausage Lentil Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT45M · Yield: 8

Instant Pot Italian sausage and lentil soup is similar to Carrabba’s version–it’s hearty, full of flavor, and comes together quickly!

Ingredients

• 1 lb ground mild Italian sausage
• 1/2 large onion, diced (approx. 1 cup)
• 1 Tbsp minced garlic
• 3 celery ribs, sliced (approx. 3/4 cup)
• 2 large carrots, sliced (approx. 3/4 cup)
• 1 small zucchini, diced (approx. 3/4 cup)
• 6 cups chicken broth
• 28-oz can diced tomatoes
• 1 1/2 cups dried brown lentils
• 1 1/2 tsp Italian seasoning
• 2 tsp oregano
• salt and pepper to taste
• Optional: Parmesan cheese and fresh basil for serving

Instructions

1. In the insert pot of the Instant Pot, add the Italian sausage. Use the Saute setting to brown the sausage, breaking it apart as it cooks.
2. Drain excess grease and return sausage to the insert pot.
3. Add onion, garlic, celery, carrots, zucchini, chicken broth, tomatoes, lentils, Italian seasoning, and oregano. Stir to combine well.
4. Close the lid and set the vent to the sealed position. Select a cook time of 15 minutes at high pressure.
5. Once the cook time is complete, allow at least a 10 minute natural release, followed by a quick release of remaining pressure.
6. Add salt and pepper to taste. Serve with a sprinkle of parmesan cheese, if desired.

8. Pasta with Mustard Greens and Sausage Orecchiette

Mustard Greens and Sausage Orecchiette Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 12 oz orecchiette pasta
• 12 oz mild Italian sausage, casings removed
• 6 cups mustard greens, stems removed and leaves chopped
• 2 garlic cloves, minced
• 1 small shallot, minced
• 2 tablespoons olive oil
• 1/2 cup dry white wine (optional)
• 1 cup chicken broth or vegetable broth
• Zest of 1 lemon
• 2 tablespoons lemon juice
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup grated Parmesan cheese, plus extra for serving
• Salt and black pepper to taste

Instructions

1. 1. Bring a large pot of salted water to a boil and cook the orecchiette until al dente, reserving 1 cup of the cooking water before draining.
2. 2. In a large skillet over medium-high heat, crumble and cook the sausage until browned and cooked through; transfer to a plate and set aside, leaving about 1-2 tablespoons of oil in the pan.
3. 3. Add olive oil to the skillet if needed; sauté the minced garlic and shallot until fragrant, about 1–2 minutes.
4. 4. Add the mustard greens and red pepper flakes; cook, stirring, until the greens wilt and are tender, about 4–5 minutes.
5. 5. Deglaze the pan with the white wine (if using) and cook until reduced by half, about 2–3 minutes.
6. 6. Return the sausage to the skillet; add the broth and lemon zest; simmer 3–4 minutes to meld flavors; season with salt and pepper to taste.
7. 7. Add the drained orecchiette to the skillet; toss everything to combine, adding a splash of pasta water if the mixture seems dry.
8. 8. Off the heat, stir in lemon juice and grated Parmesan; adjust seasoning and serve with additional Parmesan on top.

9. Sheet Pan Gnocchi with Sausage and Broccoli

Sheet Pan Gnocchi with Sausage and Broccoli is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘4’, ‘4 servings’]

Crispy gnocchi, sausage, and broccoli all made on a sheet pan in about 30 minutes. It’s the perfect weekday dinner everyone in the family can get behind.

Ingredients

• 250 grams gnocchi ((1 package at 0.55 lbs))
• 3 links mild Italian sausage, sliced into 1/4″ rounds
• 1 large head broccoli, chopped into bite sized pieces
• 2 tbsp olive oil
• 1 medium lemon, halved and 1 half thinly sliced
• 1/2 tsp kosher salt
• 1/2 tsp ground black pepper

Instructions

1. Preheat oven to 425° F.
2. Toss gnocchi, sausage and 1 tbsp of olive oil together. Place on sheet pan and bake for 15-8 minutes.
3. Toss broccoli with lemon slices and remaining 1 tbsp of olive oil. Remove sheet pan from oven and add broccoli, season all ingredients with salt and pepper, and toss ingredients together*.
4. Return pan to oven and bake for 12-15 more minutes or until all ingredients are golden brown, crispy and sausage** is cooked through.
5. Remove pan from oven and squeeze remaining lemon juice over pan. Serve immediately.

10. Classic Meatloaf with Sausage

Classic Meatloaf with Sausage is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT1H · Total: PT1H30M · Yield: 9

The secret to making amazing meatloaf is to use a mix of ground beef and Italian sausage, plus plenty of finely chopped herbs and vegetables to keep every bite moist and flavorful. Topped with the best sweet and tangy glaze, this classic meatloaf is pure homemade comfort.

Ingredients

• 3-4 slices bread (enough for 1 & 1/4 cups bread crumbs)
• 1 carrot, peeled, ends trimmed, and cut into 1-inch chunks
• 1 rib celery, ends trimmed and cut into 1-inch chunks
• 1 medium yellow onion, peeled and roughly chopped
• 5 large cloves of garlic, peeled
• 3 tsp dry Italian Seasoning
• 3/4 cup fresh Italian parsley
• 2 -3 tsp salt
• 1-2 tsp ground black pepper
• 1 tbsp vegetable or grape seed oil
• 1 cup ketchup, divided
• 2 tbsp + 1/2 cup dijon mustard, divided
• 16 ounces ground beef, at least 90% lean
• 8 ounces Italian sausage, hot (spicy) or sweet (mild)
• 3 large eggs
• 1 tbsp Worcestershire sauce
• Tabasco or hot sauce (optional, to taste)
• 1/4 cup dark brown sugar

Instructions

1. Preheat the oven to 400° F (204° C).
2. Add the bread slices to a food processor and process them into fine crumbs. Measure out 1 1/4 cups and add them to a large bowl.
3. Put the carrot, celery, and onion pieces into the food processor along with the garlic cloves, Italian Seasoning, Italian parsley, 1 teaspoon of salt, and 1 teaspoon of ground black pepper. Pulse until all the vegetables are finely minced.
4. Add the oil to a skillet and add the chopped vegetables. Set the skillet over medium heat. Once the veggies start to sizzle, cook, stirring frequently, for 5 minutes until the mixture has dried out a bit and the vegetables are just beginning to brown. Add them to the bowl with the bread crumbs. Let cool for 5-10 minutes.
5. Add 1/2 cup of the ketchup, 2 tablespoons of dijon, ground beef, Italian Sausage, eggs, Worcestershire sauce, 1 tsp salt, 1 tsp ground black pepper, and a couple of dashes of Tabasco (optional) to the bowl. Mix all the ingredients until well combined. (I like to use my hands to mix the ingredients together, but use a large spoon if you like.)
6. Test the meatloaf mix for seasoning: Heat a teaspoon or two of oil in a small skillet over medium heat. When the oil is hot and shimmering, add a tablespoon size patty of meatloaf mixture to the pan. Let it cook through, turning it over a time or two so that it browns on both sides. Remove from the pan and taste. This will help you know if you need to add more salt, pepper or Tabasco.
7. To bake meatloaf in a meatloaf pan: Add the meatloaf mixture to the pan and use your fingers to press it into an even layer.
8. To bake meatloaf in a broiler pan: Line the bottom of the pan with foil and spray the broiler rack with non-stick spray for easy clean-up. Dump the meatloaf mixture onto the broiler rack and shape it into a loaf that’s approximately 8-9 inches long and 4-5 inches wide. Pat together with your hands so it forms a cohesive, sturdy loaf.
9. In a small bowl, stir the remaining 1/2 cup of ketchup with the remaining 1/2 cup of dijon mustard and brown sugar. Add a couple of dashes of Tabasco sauce if you like. Spread about 2/3 of the glaze over the top of the meatloaf, spreading it all the way to the edges.
10. Bake for 30 minutes. Remove from the oven and spread the remaining glaze over the top of the meatloaf. Bake for another 25-35 minutes, until a meat thermometer plunged into the center of the loaf registers 160 degrees.
11. Remove from the oven and let the meatloaf rest for 15 minutes before slicing and serving.

11. Stracchino and Sausage Crostini

Stracchino and Sausage Crostini is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT15M · Total: PT17M · Yield: [‘4’, ‘4 people’]

These two ingredient stracchino and sausage crostini are so simple and crazy delicious. Tangy, soft cheese is mixed with Italian sausage and spread on some thick crusty bread.

Ingredients

• 3 Italian sausages
• 6.3 oz (180g) stracchino cheese
• 12 slices crusty bread

Instructions

1. Preheat the oven to 180°C/350F/gas mark 4. Remove the sausages from their casings and add to a bowl with the stracchino cheese. Mash everything together with a fork until thoroughly combined.
2. Spread on top of the crusty bread slices, place on a baking tray and bake for 15 minutes until the cheese has melted, starting to brown and the sausage is cooked through. Serve hot.

12. Roasted Sausage and Broccoli Pasta

Roasted Sausage and Broccoli Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘6’, ‘6 servings’]

An almost completely hands-off meal with roasted sausage and broccoli pasta. Add some roasted mushrooms and a squeeze of lemon for a bright and complete dinner!

Ingredients

• 2 tbsp olive oil, divided
• 3 cloves garlic, minced
• 2 cups sliced button mushrooms (approx. 2 cups)
• 1 lbs Italian Sausage, sliced 1/2″ thick
• 2 medium broccoli crowns, roughly cut into bite sized pieces
• 1 lbs short pasta (such as penne or rigatoni )
• 1/2 medium lemon, juiced
• 2 pinches kosher salt
• 1/4 tsp ground black pepper

Instructions

1. Preheat oven to 450° F and line a baking sheet with non-stick paper (for easy clean up).
2. In a large bowl toss sliced mushrooms with 1 tbsp olive oil and 2 garlic cloves. Place on baking sheet with sliced sausages and bake for 10 minutes.
3. In the same bowl, add remaining 1 tbsp of olive oil and remaining 1 garlic clove*. Add broccoli on top and set aside.
4. Meanwhile, cook pasta as per package instructions in salted water** until al dente (the lower end of the time stated on the package). Save 1/4 cup pasta cooking water before draining and set aside with drained pasta.
5. Toss broccoli with garlic oil in the large bowl. After the 10 minutes in oven, add broccoli to the mushrooms and sausage. Mix to flip mushrooms and sausages. Cook for 15-20 minutes more or until sausage is cooked through (pork sausage should be cooked to 160°F) and vegetables are golden brown.
6. Toss sausage and vegetables with noodles, pasta water, and lemon juice. Taste and season with additional salt and/or pepper if desired.

13. Italian-Style Shrimp and Grits

Italian-Style Shrimp and Grits Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup stone-ground grits
• 4 cups water
• 1 cup whole milk
• 1/2 teaspoon kosher salt (plus extra to taste for grits)
• 2 tablespoons unsalted butter
• 1/2 cup grated Parmesan cheese
• 1 pound large shrimp, peeled and deveined
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• 1/2 cup dry white wine (optional; substitute with seafood stock)
• 1 cup canned diced tomatoes, with juices
• 1/2 teaspoon red pepper flakes (optional)
• 1/4 cup heavy cream
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh basil
• Lemon wedges, for serving (optional)

Instructions

1. 1. In a heavy pot, combine the water, milk, and 1/2 teaspoon salt. Bring to a gentle boil, then whisk in the grits in a steady stream. Reduce heat to low and simmer, stirring occasionally, until thick and creamy, about 20–25 minutes. Stir in butter and Parmesan cheese until melted and smooth; taste and adjust salt if needed.
2. 2. Pat the shrimp dry and lightly season with salt and pepper.
3. 3. In a large skillet, heat the olive oil over medium-high heat. Add the shrimp and cook until pink and just opaque, about 2–3 minutes per side. Transfer shrimp to a plate and cover to keep warm.
4. 4. In the same skillet, add the garlic and sauté for 30–60 seconds until fragrant. If using, add the white wine and simmer until reduced by half. Stir in the diced tomatoes and red pepper flakes; simmer 5–7 minutes until slightly thickened. Stir in the heavy cream and chopped parsley and basil.
5. 5. Return the shrimp to the skillet and toss to coat; cook just until heated through, 1–2 minutes. Taste and adjust seasoning with salt and pepper as needed.
6. 6. To serve, spoon the creamy grits into bowls, top with shrimp and sauce, and garnish with extra parsley and basil. Serve with lemon wedges if desired.

14. Orzo Soup with Sausage and Spinach

Orzo Soup with Sausage and Spinach is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [‘8’, ‘8 people’]

Soup season is upon us, and this Orzo Soup with Sausage and Spinach is both warm and flavorful for those cold, blustery nights ahead.

Ingredients

• 4 large sausage links, (mild, Italian, or spicy (whatever you prefer) )
• 3 Tbsp olive oil
• 1 onion
• 3 carrots, chopped
• 3 celery stalks, chopped
• 3 garlic cloves, minced
• 1 Tbsp tyme, finely chopped
• 2 tsp rosemary, finely chopped
• 4 cups chicken broth
• 1 can cannellini beans, drained
• 1/2 cup orzo
• 2 cups spinach
• 1/2 lemon

Instructions

1. In a large Dutch oven or sauce pan, heat olive oil on medium-high heat. When drop of water sizzles in the pot, you’re ready to add the sausage. Break up sausage in the pan into 1/2″ pieces. Let brown by leaving sausage alone for 2-3 minutes, then flip so other sides get browned as well. Remove from the heat.
2. In the sausage juices, add onions, celery, and carrots. Let cook for 6-7 minutes until onions are translucent. Add the garlic, thyme, and rosemary and stir well for a minute or so. Add chicken broth and beans and stir, getting any of the brown bits off bottom of pan. Add the sausage back in.
3. Cover, reduce heat, and let simmer for 30 minutes. Add dried orzo and juice from half a lemon and cook for 5 more minutes. If you’re ready to serve immediately, stir in spinach during the last minute and serve immediately*.

15. Cheesy Sausage Gnocchi

Cheesy Sausage Gnocchi is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘9’, ‘9 Servings’]

This Cheesy Sausage Gnocchi is an easy and delicious dinner made in under 30 minutes! Everyone in your family will love this cozy gnocchi recipe!

Ingredients

• 16 ounces potato gnocchi
• ½ Tablespoon salted butter
• 1 ½ Tablespoon olive oil ((divided))
• 1 pound Italian sausage
• 1 Tablespoon minced garlic
• ½ cup onion ((finely diced))
• 14.5 ounces fire rosted tomatoes
• 1 bell pepper ((finely diced))
• ½ cup whole milk
• ½ teaspoon fine sea salt
• ¼ teaspoon pepper
• 1 ½ cups Cheddar Cheese

Instructions Cook Gnocchi

1. Line a large plate with paper towels, set aside.
2. Cook gnocchi according to package instructions & drain.
3. Heat ½ Tablespoon butter and ½ Tablespoon olive oil in a large sauté pan over medium-high heat until butter is melted, stirring to combine.
4. Add cooked gnocchi and stir to coat with the oil/butter mixture.
5. Cook gnocchi on one side for 3-5 minutes or until golden brown.
6. Once the first side of the gnocchi is golden brown, flip each gnocchi over and cook on the other side for an additional 3-5 minutes until golden brown.
7. Once both sides of the gnocchi are golden-brown, remove and place on the paper-towel lined plate. Set aside.
8. Optional: Remove paper towel and put the browned gnocchi in an oven-safe dish and place it in the oven at 200 degrees F to stay warm while you make the sauce. (I recommend doing this if you plan on serving the gnocchi and sauce separately).

Make the Sauce

1. Heat 1 Tablespoon olive oil in a skillet over medium heat.
2. Add Italian sausage, minced garlic and onion to the skillet, and cook, breaking the sausage up into small pieces.
3. Place a lid over the sausage and let it cook for 5 minutes or until it just begins to brown, stirring occasionally.
4. Remove the lid, add the diced green pepper and continue cooking until the sausage is evenly browned and the peppers are soft.
5. Add diced tomatoes, milk, garlic salt, and pepper and stir to combine.
6. Cook over medium-high heat until the mixture just begins to bubble.
7. Add cheddar cheese and reduce heat to medium.
8. Stir until the cheese is melted and continue cooking until the sauce thickens slightly (about 3-5 minutes).
9. Remove from heat.
10. Once the sauce is thickened, stir in the gnocchi and serve.

16. Ricotta Sausage Ziti

Italian Sausage Pasta Bake with Zucchini is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT35M · Total: PT60M · Yield: [’12’]

This Italian sausage pasta bake with zucchini is made with Italian sweet sausage sauteed with squash, zucchini, and onion then sandwiched in between ricotta, pasta sauce, shredded mozzarella, and pasta.

Ingredients

• 1 lb pasta (ziti or can sub rigatoni or penne)
• 1 lb Italian sweet sausage (links or ground)
• 1 lb mozzarella cheese
• 15 ounces ricotta cheese
• 52 ounces tomato sauce (see note 2)
• 1½ cup diced onion
• 1½ cups diced green zucchini
• 1½ cups diced yellow squash
• 1 tbsp olive oil
• fresh basil (optional)
• salt to taste

Instructions

1. Boil water in a large pot with a pinch of salt. Add the pasta. Cook the pasta to “al dente” (about 10 minutes). Drain the pasta.
2. Peel and chop the onion. Wash and chop the green zucchini and yellow squash into small pieces. Wash and chop the basil. Remove the casings from the Italian sausage (if there are any). Shred the mozzarella block.
3. In a nonstick stovetop pan, add the olive oil on medium-high heat. Add the chopped onions. Once the onions start to change colors (about 2 to 3 minutes), add the Italian sausage. Continue breaking up the sausage into small pieces as the Italian sausage browns (about 5 minutes).
4. Add the chopped zucchini and squash to the sausage. Add some salt to taste. Cover the pot until the zucchini and squash are cooked through (about 5 to 7 minutes).
5. Heat the oven to 375℉ (190℃).
6. In a baking dish 9″ x 13″ or larger, add 1/2 of one jar of tomato sauce. Add 1/2 of the pasta then 1/2 of the sausage mixture. Pour the remaining portion of the first tomato sauce jar. Using a spoon, scoop 1/2 of the ricotta cheese onto the tomato sauce. Spread the ricotta gently. Sprinkle 1/2 of the shredded mozzarella cheese and some of the chopped fresh basil (if using).
7. Add 1/2 of the second tomato sauce jar onto the mozzarella cheese. Add the remaining pasta and sausage mixture. Equally distribute the remaining tomato sauce jar on top of the pasta and sausage mixture. Drop spoons of the ricotta cheese onto the tomato sauce and spread with the back of the spoon. Sprinkle the remaining shredded mozzarella cheese and chopped basil.
8. Put the ricotta and sausage ziti in a 375℉ (190℃)oven in the middle rack for 35 to 40 minutes, or until the mozzarella cheese starts to brown on top.

17. Italian Sausage Tortellini Soup

Italian Sausage Tortellini Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘6’]

This Italian sausage tortellini soup recipe is loaded with flavorful sausage and cheesy pasta in an irresistible creamy tomato broth. It has very little prep time and can be on your table in just 40 minutes!

Ingredients

• 16 ounces Italian sausage (see note)
• 1/2 medium onion (chopped finely)
• 2 sticks celery (chopped finely)
• 2 tablespoons flour
• 3-4 cloves garlic (minced)
• 4 cups chicken broth
• 1 (28 ounce) can diced tomatoes (with juices)
• 1/4 teaspoon Italian seasoning
• 2 generous cups refrigerated cheese tortellini
• 1 cup heavy/whipping cream
• 2 cups (packed) fresh baby spinach (optional)
• Salt & pepper (to taste)

Instructions

1. Add the sausage meat to a large soup pot. Sauté over medium-high heat, stirring occasionally, for 7-10 minutes, or until the sausage is browned all over.
2. Take the sausage out of the pot and set it aside on a paper towel lined plate. Leave about a tablespoon of the fat in the pot (drain any excess).
3. Add the onion and celery to the pot and cook for 4-5 minutes.
4. Add the flour and garlic and cook for a minute, stirring constantly.
5. Slowly add the chicken broth and stir until the flour has completely dissolved.
6. Add the canned tomatoes and Italian seasoning to the pot. Also add the sausage back in. Increase the heat to high and bring the soup to a gentle boil.
7. Once it’s boiling, add the tortellini and reduce the heat so it’s gently simmering. Cook for 5 minutes.
8. Stir in the cream and cook for another 5 minutes.
9. Stir in the spinach and season with salt & pepper to taste.

18. One Pot Italian Sausage Farfalle Pasta

Italian Sausage Bow Tie Pasta Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’, ‘6 servings’]

This easy Sausage Bow Tie Pasta is made with just 7 ingredients! This dinner is a one-pot wonder your whole family will love, and it’s ready in 30 minutes!

Ingredients

• 2 tablespoons extra virgin olive oil (divided)
• 1 lb. Italian sausage (I used Diestel brand turkey Italian sausage)
• 8 ounces cremini mushrooms (stemmed and sliced)
• 3 1/2 cups water
• 8 ounces whole wheat bow tie pasta ((aka farfalle), or sub with your favorite short cut pasta)
• 1 cup fresh or frozen peas (thaw slightly if frozen)
• 1/4 cup freshly grated parmesan (plus more for serving)
• 1/4 cup chopped fresh basil

Instructions

1. Heat 1 tablespoon olive oil in a large sauté pan over medium heat. Add the turkey sausage, breaking it up into small pieces with a wooden spoon, and cook for 5 minutes.
2. Add the remaining 1 tablespoon of olive oil and add the mushrooms. Cook for another 4-5 minutes until the mushrooms have browned and their liquid has evaporated.
3. Add the water and scrape up the brown bits from the bottom of the pan. Add the pasta and a pinch of salt and stir to combine.
4. Bring to a boil, then reduce the heat to medium low and cook for 11-15 minutes or until the pasta is tender and most of the water is absorbed, stirring occasionally. Add the peas during the last 4-5 minutes of cooking time.
5. When the pasta is done, remove from heat and stir in the parmesan cheese and fresh basil. Adjust the seasoning as necessary and serve with additional parmesan cheese if desired. Serve and enjoy!

19. Italian Sausage and Fennel One Pan Pasta Dish

Pasta Sausage Recipe (with fennel) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Yield: [‘4’, ‘4 -6’]

Italian Sausage & Fennel One Pan Pasta Dish is the perfect quick & easy comfort food dinner!

Ingredients

• 1 tbsp olive oil
• 1 lb mild Italian sausage (casings removed)
• 1 medium yellow onion (thinly sliced)
• 1 large fennel bulb (cored and thinly sliced)
• 2 cups chopped Lacinato kale
• 32 oz Chicken broth
• 1 8 oz package wide egg noodle pasta
• 1 cup grated Parmesan cheese
• Salt & pepper to taste
•  
•  

Instructions

1. Heat the olive oil over medium heat in a Dutch oven or large skillet.
2. Saute up the sausage until cooked through, then scoop out and drain on a paper towel lined plate.
3. Add the onions to the pan and cook till translucent, about 6-8 minutes, then add in the fennel bulb and kale. Season generously with salt & pepper.
4. Add the stock to the pan and bring to a boil. Then add the pasta and gently stir in till submerged. Cook according to package directions. If using an egg noodle, this will be 4-6 minutes.
5. Gently stir back in the sausage and Parmesan cheese, and serve.

20. Sausage and Kale Farro

Sausage and Kale Farro in the Instant Pot is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘6’, ‘6 Servings’]

This all in one meal combines the nutritional powerhouses of farro and kale with the tasty goodness of Italian sausage and Parmesan cheese. It is a well rounded meal that comes together quick and easily with the help of an instant pot.

Ingredients

• 1 lb. bulk Italian sausage
• 1 cup farro (uncooked)
• 2½ cups chicken broth
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 15 oz can white beans (rinsed and drained)
• 1 bunch kale (washed and chopped)
• ½ cup grated Parmesan cheese

Instructions

1. Sauté 1 lb. bulk Italian sausage in the Instant Pot until it is browned. Drain off excess grease if necessary.
2. Add 1 cup farro, 2½ cups chicken broth, 1 teaspoon garlic powder, ½ teaspoon salt, and ½ teaspoon ground black pepper to the pot. Cook in high pressure for 9 minutes. Quick release the pressure.
3. Add 15 oz can white beans and 1 bunch kale. Replace the lid on the Instant Pot and cook on high pressure for 1 more minute. Quick release the pressure.
4. Stir in ½ cup grated Parmesan cheese and serve.

21. Breakfast Casserole

Breakfast Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 large eggs
• 1 cup whole milk
• 4 cups bread cubes, preferably day-old
• 1 cup cooked breakfast sausage, crumbled
• 1 cup shredded cheddar cheese
• 1/2 cup onion, finely diced
• 1/2 cup red bell pepper, diced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons unsalted butter, for greasing the dish

Instructions

1. 1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with the butter and set aside.
2. 2. In a skillet over medium heat, cook the sausage until browned and cooked through. Add the onion and bell pepper; cook until softened, about 4-5 minutes. Remove from heat.
3. 3. In a large bowl, whisk together the eggs, milk, salt, and pepper until well blended.
4. 4. Spread the bread cubes evenly in the prepared dish. Top with the cooked sausage mixture and the shredded cheese.
5. 5. Pour the egg mixture over the casserole, pressing the bread to absorb the liquid. Let rest 5 to 10 minutes to soak up the eggs.
6. 6. Bake for 35 to 45 minutes, or until the center is set and the top is lightly golden. If the center jiggles, bake a few minutes longer.
7. 7. Let stand 5 to 10 minutes before slicing. Serve warm. Optional: garnish with chopped parsley or chives, and offer hot sauce or salsa on the side.

22. Stuffed Butternut Squash with Apple and Sausage

Stuffed Butternut Squash with Apple and Sausage is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: 2

Unlike many Stuffed Butternut Squash recipes, this one is more savory than sweet thanks to the spicy sausage and fresh sage.

Ingredients

• 2 butternut squash, cut in half, seeds and pulp removed 2 T. olive oil
• 1 lb. spicy Italian pork sausage
• 3-4 cloves fresh garlic, peeled and finely minced
• ½ red onion, chopped
• 1 ½ cup baby Portobello mushrooms, cleaned and sliced
• 2 T. fresh sage leaves, julienned
• 2 medium apples, peeled, cored, and chopped into small chunks 2 t. ground cinnamon
• 4 oz. chopped walnuts
• 3 T. cold butter, cut into small chunks
• 2 T. brown sugar (optional)
• Parmesan cheese, freshly grated
• Fresh parsley, chopped for garnish (optional) salt and pepper, to taste

Instructions

1. Preheat oven to 375 degrees. Spray two 13 x 9” glass baking dishes with non-stick cooking spray. Place butternut squash halves in glass dishes, cut side up. Brush exposed edges lightly with olive oil. Place both dishes in oven on middle rack at 375 degrees. Bake until soft enough to scoop out interior with a spoon, approximately 45 – 50 minutes. (Actual baking time will vary depending on individual oven temperature, size of squash and how ripe it is). While the squash are baking, add sausage to a large skillet and cook over medium-high heat. While the sausage is cooking, break it into small pieces with a spatula or wooden spoon. After sausage is mostly browned, add garlic, red onion and chopped mushrooms to the skillet and cook over medium heat for several minutes until the mushrooms are soft, stirring occasionally. Add fresh sage, chopped apples, and cinnamon to pan. Continue cooking over medium heat for 2 to 3 minutes or until apples become soft, stirring occasionally. Remove from heat and if necessary, drain excess liquid from skillet. Stir in chopped walnuts and season mixture with salt and pepper to taste. When ready, remove squash from oven and allow to cool slightly. Reduce oven temperature to 350 degrees. Remove squash one at a time from hot glass baking dish and place on a cutting board. With a sharp knife, trace a ½” inch border around the perimeter of each squash. Scoop out all of the squash inside the border and reserve the cooked flesh in a large bowl. Be careful not to puncture the exterior of the squash skin during this process. When finished, return each empty squash shell to the baking dish. Cut the cooked squash into bite-sized chunks and add to sausage mixture. Gently fold mixture together until all ingredients are thoroughly combined. Spoon sausage mixture into empty squash cavities and top each with chunks of butter, brown sugar (if desired) and freshly grated Parmesan cheese. Place in 350-degree oven and bake for 25-30 minutes or until filling is nicely browned. Remove from oven and top with additional Parmesan cheese and chopped fresh parsley, if desired. Serve immediately while hot.

23. Italian Sausage Kale Soup

Italian Sausage Kale Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘6’, ‘6 servings’]

Italian Sausage Kale Soup is high in protein, brimming with flavor and loaded with veggies, white beans and kale. Top with parmesan cheese for an easy, family friendly dinner!

Ingredients

• 1 tablespoon olive oil
• 1 lb. Italian sausage (casings removed; sub with chicken or turkey Italian sausage if desired.)
• 1 medium onion (chopped)
• 2 large carrots (chopped )
• 2 stalks celery (chopped)
• 3 cloves garlic (minced)
• 15 ounces fire roasted diced tomatoes
• 6 cups Zoup! Good, Really Good® Chicken Bone Broth
• 1 bay leaf
• 1 sprig thyme (or 1 teaspoon dried)
• 1 sprig rosemary (or 1 teaspoon dried)
• 15 ounces cannellini beans (rinsed and drained)
• 1 bunch lacinato kale (tough stems removed and chopped)
• 2 tablespoons fresh lemon juice
• salt and pepper (to taste)
• parmesan cheese (for serving (optional))

Instructions

1. Heat the oil in a Dutch oven or large soup pot over medium heat. Add the Italian sausage and cook for about 8 minutes, breaking into chunks with a wooden spoon, until browned and cooked through. Remove the sausage from the pan using a slotted spoon and place in a bowl. Discard all but 1 1/2 tablespoons of the grease in the pan.
2. Add the onion, carrots, celery and garlic and cook for 5-6 minutes until softened.
3. Add the tomatoes and chicken bone broth to the pan, scraping up the brown bits from the bottom and bring to a boil. Reduce the heat to medium low and add the sausage back to the pan along with the bay leaf, thyme, rosemary and beans, and simmer for 10-15 minutes or until the vegetables are nearly tender.
4. Add the kale and cook until wilted, about 5-10 minutes.
5. Remove the pan from heat and remove the bay leaf, thyme and rosemary sprigs. Stir in the lemon juice and season with salt and freshly ground pepper to taste. Ladle into bowls and top with parmesan cheese if desired. Enjoy!

24. Crock Pot Tortellini Soup

Creamy Crock Pot Sausage Tortellini Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT480M · Total: PT495M · Yield: [‘6’, ‘6 servings’]

The crock pot is used to make a hearty and delicious Sausage Tortellini Soup with cream cheese. Top with grated parmesan and fresh basil for delicious and comforting dinner.

Ingredients

• 1 tablespoon olive oil
• ½ small onion ({finely chopped})
• 2 teaspoons garlic ({minced})
• 1 pound Italian sausage
• 4 cups chicken stock ({or vegetable})
• 24 ounces marinara sauce
• 14.5 ounces diced tomatoes
• 1 ½ teaspoons Italian seasoning
• 8 ounces cream cheese ({cut into cubes})
• 15 ounces tortellini
• ½ cup Parmesan cheese ({grated})
• 10-12 leaves fresh basil ({cut into thin strips})

Instructions

1. In a large skillet, add olive oil over medium heat. Once the oil is heated, add the onion and cook until translucent. Add garlic and continue to cook until fragrant {about 30 seconds}. Add Italian sausage to onion and garlic, cook until the sausage is no longer pink {if there is significant grease be sure to drain}. Transfer to a crock pot that is lined with a crock pot liner.
2. Add chicken {or vegetable} broth, marinara, diced tomatoes and Italian seasoning to the meat mixture in the crock pot. Stir, cover and cook on low for 6-8 hours or on high for 4-6 hours.
3. The last 30 minutes of cooking add cubed cream cheese and tortellini to soup. Stir well and continue to cook for the remaining 30 minutes.
4. To serve, ladle the soup into bowls and top with grated parmesan cheese and fresh basil. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.

25. Italian Sausage Soup

Italian Sausage Spinach Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘6’, ‘6 – 8 servings’]

This homemade Italian sausage spinach soup is one of those rare recipes that has it all – ready in 30 minutes, easy one pot recipe, loaded with veggies and fiber, plus it contains 27 grams of protein per serving. You will 100% be making this one on repeat! {Gluten-free friendly}

Ingredients

• 1 teaspoon olive oil
• 1 medium onion, (diced)
• 4 large carrots, (peeled and diced)
• 2 garlic cloves, (minced)
• 1 lb Italian sausage, (casing removed (or purchase ground sausage))
• 3 cups tomato sauce
• 4-5 cups reduced-sodium chicken broth
• 1 cup whole-grain elbow pasta (uncooked (or other preferred pasta))
• Half a box frozen spinach ((or about 6 cups fresh))
• 1 can (19 oz) no-salt added cannellini beans, (rinsed and drained)
• Salt and pepper, (to taste)

Instructions

1. Heat oil in a large sauce pan over medium heat. Add onions and carrots and cook until onions are fragrant and translucent, about 5 minutes. Add the garlic in the last minute of cooking.
2. Add in ground sausage and cook until no longer pink, breaking it up with a spoon, for about 5 minutes. Drain off any fat.
3. Add in the tomato sauce and broth and stir. Turn heat up to high and bring to a boil. Once boiling, cover, and reduce heat to medium low and simmer for 20 minutes.
4. Add in the pasta, spinach and beans and cook for an additional 10 minutes or until pasta is cooked. Serve warm.

26. Sausage Pasta Skillet Dinner

Sausage Skillet Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT12M · Cook: PT18M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

This Italian Sausage Pasta Recipe is a comforting yet veggie-packed meal that can be customized to each diner’s taste. Add spice, cheese or herbs!

Ingredients

• 12 ounces mezzi rigatoni or traditional rigatoni pasta
• 3/4 pound ground Italian sausage
• 4 garlic cloves (minced)
• 1 red bell pepper (roughly chopped)
• 1 yellow bell pepper (roughly chopped)
• 1/2 large yellow onion (roughly chopped)
• 1/2 cup dry white wine
• 1 can tomato sauce (8 ounces )
• 1/2 cup chicken broth
• 2 teaspoons dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• Chopped basil and/or parsley (for garnish (optional))
• Grated Parmesan cheese (for garnish (optional))
• Burrata or fresh mozzarella cheese (torn into pieces, for serving (optional))
• Red pepper flakes (for serving (optional))

Instructions

1. In large pot of boiling salted water, cook pasta according to package instructions for al dente. Drain pasta, reserving 1/2 cup cooking water.
2. Meanwhile, heat large high-sided skillet over medium. Add sausage to skillet and cook 4 minutes, breaking meat up with back of spoon as it cooks.
3. Add garlic, bell peppers and onion to skillet. Cook 6 to 8 minutes or until vegetables are softened and golden brown, stirring occasionally.
4. Add wine to pan and cook 1 minute, scraping up brown bits on bottom of pan.
5. Stir in tomato sauce, broth, oregano, salt and pepper and simmer 4 minutes or until liquid has reduced by half, stirring occasionally.
6. Add drained pasta to sausage mixture; toss to combine. If sauce is too thick, add pasta water a splash at a time until desired consistency is achieved.
7. Garnish pasta with basil and/or parsley and Parmesan cheese, and top with burrata and red pepper flakes, if desired.

27. Instant Pot Lasagna Soup

Instant Pot Lasagna Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT12M · Total: PT22M · Yield: [‘6’, ‘6 servings (1.5 cups each)’]

This Instant Pot Lasagna Soup is everything you love about lasagna, in a warm, comforting bowl of soup! This is so easy to make thanks to the Instant Pot, and is a huge favorite in our family!

Ingredients

• 1 Tablespoon olive oil
• 16 oz mild Italian sausage
• 1/2 cup diced onion
• 3-4 garlic cloves (minced)
• 1 (24 oz) jar marinara sauce
• 1 cup chicken broth
• 2 cups water
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• pepper (to taste)
• 8 oz lasagna noodles (broken into thirds)
• 1/2 cup heavy cream
• 1 cup ricotta cheese
• 1/2 cup grated parmesan cheese
• 1 teaspoon dried parsley
• 1 cup shredded mozzarella cheese

Instructions

1. Turn the Instant Pot to saute and add the olive oil. When hot, add the Italian sausage and cook, crumbling with a wooden spoon or spatula. Stir frequently to prevent the sausage from sticking to the bottom of the pot. When the sausage is partly cooked, add the onions and garlic and continue cooking for about 4-5 more minutes, until onions are soft and meat is no longer pink.
2. Stir in the chicken broth, water, marinara sauce, spices, and broken lasagna noodles. Place the lid on the pot and flip the valve to “sealing.” Cook over manual high pressure for 6 minutes.
3. While the soup is cooking, prepare the ricotta topping. In a small bowl, stir together the ricotta cheese, grated parmesan cheese, and dried parsley. Cover and place in the refrigerator until ready to use.
4. Once the time is up on the Instant Pot, perform a quick release. When all of the steam has escaped and the pin on the lid has dropped, open the lid and stir in the heavy cream. Divide the soup into bowls and top each with a scoop of the ricotta mixture and a sprinkle of mozzarella cheese. Enjoy! 

28. 30-Minute Cabbage and Sausage Skillet

Cabbage and Sausage Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘3’, ‘3 Servings’]

Quick and easy cabbage and sausage skillet is the perfect healthy meal for any night of the week. Mix it up with your favorite vegetables or sauces!

Ingredients

• 2 Tbsp avocado oil
• 1 small yellow onion (chopped)
• 4 cloves garlic (minced)
• 1 small head green cabbage (thinly sliced)
• 2 medium-sized carrots (grated)
• 1 small red bell pepper (chopped)
• 1 (12-oz.) package pre-cooked sausage, sliced*
• ½ tsp sea salt (to taste)

Instructions

1. Heat the avocado oil in a large skillet (12-inch skillet recommended) over medium-high heat. Add the onion, sprinkle with sea salt, stir well, then cover. Cook, stirring occasionally, until the onion begins turning golden-brown, about 5 to 8 minutes.
2. While the onion is cooking, chop the cabbage. Add the cabbage to the skillet, sprinkle with a little more sea salt, and cover. Cook, stirring occasionally, until the cabbage has wilted and turns bright green, about 5 to 8 minutes. The exact cooking time depends on how soft you like your veggies.
3. While the cabbage is cooking, chop the remaining ingredients. Add them to the skillet and stir well. Cook, stirring occasionally, until the sausage has heated through and all of the veggies have reached your desired level of doneness, about 5 to 10 minutes.
4. Taste for flavor and add more sea salt, a drizzle of liquid aminos or soy sauce, or hot sauce to your personal taste. Serve and enjoy! If you’d like additional sides to go with the meal, instant rice, brown rice, or cauliflower rice are great, as well as a green salad.

29. Italian Sausage Macaroni and Cheese

Italian Sausage Macaroni and Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [‘4’]

Macaroni and cheese made with sweet Italian sausage, fresh spinach and a Fontina Alfredo sauce; then topped with buttery Italian breadcrumbs.

Ingredients

• 8 ounces macaroni ((1/2 pound))
• salt ((for pasta water))
• 1 tablespoon evoo
• 8 ounces ground sweet Italian sausage
• 3 cups fresh spinach
• 2 tablespoons butter
• 1 tablespoon all purpose flour
• 4 ounces shredded Fontina cheese
• 1/2 cup grated Pecorino Romano cheese
• 1 1/2 cups half & half
• 2 tablespoons fresh basil
• 1/8 teaspoon black pepper
• 1 cup Italian flavored breadcrumbs
• 4 tablespoons melted butter

Instructions

1. Preheat the oven to 375 degrees F.
2. Add water and a few dashes of salt to a large pot; then bring to a boil over high heat. Add the macaroni and cook for approximately 5 minutes. (The pasta should be al dente and not completely soft). Drain the macaroni in a colander; then add back to the pot.
3. While the water is boiling for the pasta, heat the oil in a small nonstick skillet over medium high heat; then add the ground sausage. Break the sausage apart and cook until no longer pink; approximately 3-5 minutes. Next, add the spinach and stir until it’s wilted. Set aside.
4. Combine the breadcrumbs and melted butter in a small bowl; set aside.
5. To make the sauce, melt the butter in a small saucepan over medium high heat; then add the flour and whisk.
6. Next, add the half & half, both cheeses, basil and pepper; then whisk until the sauce has thickened slightly.
7. Add the sausage to the cooked macaroni along with the cheese sauce; mix well.
8. Add the pasta to a 1-quart oven safe baking dish; then top with the breadcrumbs. Bake in the oven for 15-20 minutes until the top is lightly browned and the pasta is bubbling on the sides. Serve hot.

30. Baked Italian Sausage and Potatoes

Baked Italian Sausage and Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘5’]

Baked Italian Sausage and Potatoes with Green Beans is an easy one pan dinner. Serve it with a tangy sweet dijon mustard sauce for a hearty, flavorful meal.

Ingredients

• 3 Tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried rosemary (or 2 teaspoons fresh)
• 1 heaping teaspoon Kosher salt
• 1 1/2 lbs. mixed baby potatoes (quartered)
• 12 ounces green beans (trimmed and halved)
• 5 mild Italian sausage links
• Fresh cracked pepper (to taste)
• 2 Tablespoons dijon mustard
• 2 teaspoons whole grain mustard
• 2 teaspoons honey
• 1 teaspoon white wine vinegar

Instructions

1. Preheat the oven to 400 degrees. Line a baking sheet with foil and spray with baking spray.
2. In a small bowl, whisk together olive oil, rosemary, garlic powder, and salt. Add the potatoes to the pan and toss with half the oil mixture. Toss the remaining oil mixture with the green beans, and set aside.
3. Spread the potatoes over the baking sheet and bake for 10 minutes. Stir the potatoes, then nestle the green beans and Italian sausage on the pan. Sprinkle with black pepper to taste.
4. Bake for 15 minutes then stir the vegetables and turn the Italian sausages. Bake another 10-15 minutes or until potatoes are tender and sausages are cooked through.
5. Meanwhile, to make the sauce, whisk together all ingredients. Serve with the sausages. Refrigerate any leftovers.

31. Instant Pot Creamy Italian Sausage and Shells

Instant Pot Creamy Italian Sausage and Shells is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5M · Yield: [‘8’, ‘8 People’]

Italian sausage recipe made with pasta in the instant pot. Recipe adapted from Pressure Luck Cooking.

Ingredients

• 4 tbsp Butter
• 2 Shallots (Diced)
• 8 oz Mushrooms (Baby portabella, sliced)
• 1 lb Italian sausage (Sliced into 1/2-inch segments, raw)
• 5 Garlic cloves (Crushed, or 1 tbsp minced garlic)
• 3 cups Low sodium chicken broth (Or broth of your choice.)
• 1 cup White wine
• 1 tbsp Italian seasoning
• 1 tbsp Italian parsley (Chopped (or dry))
• 10 oz Cherry tomatoes
• 16 oz Medium pasta shells
• 5-8 oz Baby spinach
• 8 oz Cream cheese
• 1.5 cups Parmesan cheese (Grated)
• 14 oz Artichoke hearts (Drained and coarse chop)
• 1/3 cup Half and half (0r heavy cream)

Instructions

1. Set instant pot to saute setting and adjust to “more.” Add butter and melt until sizzling. Add shallots and mushrooms and stir for 2-3 minutes.
2. Add the sausage and garlic and saute for another 2 minutes. You do not want the sausage fully cooked at this point.
3. Add the broth, wine, parsley, and Italian seasoning, and tomatoes. Stir it all together.
4. Add the pasta but do not stir it with the rest of the ingredients. Use a wooden spoon to smooth out the top of the pasta. Then add the spinach, and again do not stir this in. You may have to pack it down a bit as it will come up to the top of the pot.
5. Place lid on the Instant Pot and pressure cook on manual for five minutes. Then do a quick release when it is finished.
6. Stir in the cream cheese, parmesan cheese, half and half, and artichoke hearts. Mix it all together and allow it to sit for five minutes. Then serve and enjoy!

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.