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Creamy Tuscan Sausage Skillet

Prep Time 5 mins
Cook Time 15 mins
Course Main Course
Cuisine Italian
Servings 4


  • 2 Tbsp. Oil
  • 1 lb. Italian Sausage sliced into bite sized pieces if in casings
  • 1 Onion chopped
  • 4-5 cloves Garlic chopped
  • 1 Cup Broth
  • 3/4 Cup Almond Milk
  • 1 Cup Sun dried tomatoes chopped after measuring
  • 1 Tbsp. Mustard
  • 1 tsp. Lemon Juice
  • 1/2 lb Spinach Frozen or fresh
  • 1/4 Cup Parmesan Cheese (omit if paleo or Whole30)
  • salt optional
  • 2 tsp arrowroot


  • Heat oil over medium heat. When hot, add the sausage. As it cooks, gradually turn up the heat to medium-high so the moisture cooks off immediately and the sausages get crispy. Remove from pan and set aside.
  • Lower heat to medium. Add onion to the pan. Cook for 2-3 minutes, then add garlic and cook until both are softened.
  • Push the garlic and onions aside in the pan. Gradually whisk the arrowroot into the oil in the pan. Stir the onion and garlic into the mixture to coat everything.
  • Slowly whisk the broth into the pan, scraping up the brown bits as you go. Let it boil and thicken in between adding broth.
  • Slowly whisk in the milk. Whisk in the mustard and lemon juice.
  • Add in the sausages, spinach, and sun dried tomatoes. When everything has heated through, let it simmer a few minutes to thicken if needed. If using the parmesan cheese, add it now and stir.
  • Serve together and enjoy!
Keyword Creamy, Italian Sausage, paleo, Primal, Tuscan, Whole30