Sausage and Potatoes Skillet: Easy One-Pan Recipe

Gluten Free Lasagna Soup: Imagine all the comforting, cheesy, and savory flavors of a classic lasagna, but in a warm, spoonable soup! Yes, you read that right. We’ve taken the beloved Italian comfort food and transformed it into a hearty and satisfying soup that everyone can enjoy, especially those avoiding gluten.

Lasagna, with its layered noodles, rich meat sauce, creamy ricotta, and melted mozzarella, has been a staple in Italian-American households for generations. While its exact origins are debated, variations of layered pasta dishes have existed since ancient times. This soup version pays homage to that rich history, offering a modern and convenient twist on a timeless classic.

What makes this Gluten Free Lasagna Soup so irresistible? It’s the perfect combination of textures and tastes. The savory meat sauce, simmered with aromatic herbs and vegetables, provides a depth of flavor that’s both comforting and satisfying. The creamy ricotta adds a touch of richness, while the melted mozzarella creates that signature cheesy pull we all crave. And, of course, the gluten-free pasta ensures that everyone can partake in this deliciousness without worry. It’s quick, easy to make, and perfect for a cozy night in. So, grab your soup pot and let’s get cooking!

this Recipe

Ingredients:

• 1 pound Italian sausage (sweet or hot, your preference), removed from casings
• 1.5 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
• 1 large yellow onion, chopped
• 2 bell peppers (any color), seeded and chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 1/4 cup chicken broth (or vegetable broth)
• 2 tablespoons chopped fresh parsley, for garnish
• Optional: Shredded cheddar cheese or Monterey Jack cheese, for topping

Preparing the Vegetables and Sausage:

1. First things first, let’s get our ingredients prepped. This makes the cooking process much smoother. Start by peeling and cubing your Yukon Gold potatoes into roughly 1-inch pieces. Try to keep them relatively uniform in size so they cook evenly. Nobody wants some potatoes that are mushy while others are still hard!
2. Next, chop the large yellow onion. I like a medium dice for this recipe, but feel free to adjust to your preference. Just remember that smaller pieces will cook faster.
3. Now, tackle the bell peppers. Remove the seeds and membranes, then chop them into pieces similar in size to the potatoes. A mix of colors adds a nice visual appeal, but any color will work just fine.
4. Mince the garlic. Freshly minced garlic is always best for flavor, but if you’re in a pinch, jarred minced garlic will do.
5. Finally, remove the Italian sausage from its casings. This is easiest to do by slicing the casing lengthwise with a sharp knife and then peeling it away. Discard the casings.

Cooking the Sausage and Potatoes:

1. Now for the fun part – cooking! Heat the olive oil in a large, heavy-bottomed skillet (cast iron is ideal) over medium-high heat. Make sure the skillet is nice and hot before adding the sausage.
2. Add the sausage to the skillet and cook, breaking it up with a spoon, until it’s browned and cooked through. This usually takes about 5-7 minutes. Don’t overcrowd the pan; if necessary, cook the sausage in batches to ensure proper browning. We want that delicious caramelized flavor!
3. Once the sausage is cooked, remove it from the skillet with a slotted spoon and set it aside. Leave the rendered sausage fat in the skillet – this will add tons of flavor to the potatoes and vegetables.
4. Add the cubed potatoes to the skillet and cook, stirring occasionally, until they are browned on all sides and starting to soften. This will take about 10-15 minutes. Be patient and don’t rush this step; the browning is key to developing a rich flavor. If the potatoes start to stick to the skillet, add a tablespoon or two of olive oil.
5. Add the chopped onion and bell peppers to the skillet with the potatoes. Continue to cook, stirring occasionally, until the onion is softened and translucent and the bell peppers are tender-crisp, about 5-7 minutes.
6. Stir in the minced garlic, dried oregano, dried thyme, and red pepper flakes (if using). Cook for another minute or so, until the garlic is fragrant. Be careful not to burn the garlic!
7. Return the cooked sausage to the skillet with the potatoes and vegetables. Season with salt and freshly ground black pepper to taste. Remember that the sausage is already seasoned, so start with a small amount of salt and adjust as needed.
8. Pour the chicken broth (or vegetable broth) into the skillet. This will help to deglaze the pan and create a flavorful sauce. Scrape up any browned bits from the bottom of the skillet with a spoon.
9. Reduce the heat to low, cover the skillet, and simmer for 10-15 minutes, or until the potatoes are tender and easily pierced with a fork. Stir occasionally to prevent sticking.

Serving and Garnishing:

1. Once the potatoes are tender, remove the skillet from the heat.
2. Stir in the chopped fresh parsley.
3. If desired, sprinkle shredded cheddar cheese or Monterey Jack cheese over the top of the skillet. Cover the skillet and let the cheese melt for a minute or two.
4. Serve the sausage and potatoes skillet immediately. It’s delicious on its own, or you can serve it with a side of crusty bread for soaking up the flavorful sauce.

Tips and Variations:

• Spice it up: For a spicier dish, use hot Italian sausage or add more red pepper flakes. You could also add a pinch of cayenne pepper.
• Add more vegetables: Feel free to add other vegetables to the skillet, such as mushrooms, zucchini, or spinach. Just adjust the cooking time accordingly.
• Make it a one-pan meal: This recipe is already pretty close to a one-pan meal, but you can make it even easier by using pre-cut vegetables.
• Use different potatoes: While Yukon Gold potatoes are my favorite for this recipe, you can also use red potatoes or russet potatoes.
• Add a fried egg: Top each serving with a fried egg for a delicious and satisfying breakfast or brunch.
• Make it ahead: The sausage and potatoes skillet can be made ahead of time and reheated. Store it in an airtight container in the refrigerator for up to 3 days.
• Freezing: This dish freezes well. Allow it to cool completely, then transfer it to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Serving Suggestions:

• Serve with a side salad for a light and refreshing meal.
• Serve with crusty bread for soaking up the sauce.
• Top with a dollop of sour cream or Greek yogurt.
• Add a sprinkle of fresh herbs, such as chives or dill.

Nutritional Information (approximate, per serving):

• Calories: 450-550
• Protein: 25-35g
• Fat: 30-40g
• Carbohydrates: 20-30g

This recipe is a great base, so don’t be afraid to experiment and make it your own! Enjoy!

Conclusion:

Okay, friends, let’s be honest: you’ve read this far, and that means your stomach is probably already rumbling! And trust me, it should be. This Sausage and Potatoes Skillet is more than just a meal; it’s a flavor explosion waiting to happen, a comforting hug on a plate, and a guaranteed crowd-pleaser all rolled into one. I truly believe this is a recipe you’ll be making again and again.

Why is it a must-try? Because it’s ridiculously easy, incredibly versatile, and delivers maximum flavor with minimal effort. We’re talking about a one-pan wonder that’s perfect for busy weeknights, lazy weekend brunches, or even a hearty breakfast-for-dinner situation. The combination of savory sausage, tender potatoes, and those perfectly caramelized onions and peppers is simply irresistible. Plus, the customizable nature of this dish means you can tailor it to your exact preferences and dietary needs.

But the deliciousness doesn’t stop there! Let’s talk serving suggestions and variations. For a complete meal, I love serving this skillet with a side of crusty bread to soak up all those flavorful juices. A dollop of sour cream or Greek yogurt adds a cool and tangy contrast, while a sprinkle of fresh herbs like parsley or chives brightens everything up. If you’re feeling adventurous, try adding a fried egg on top for an extra protein boost and a touch of richness. Seriously, a runny yolk cascading over those potatoes and sausage? Divine!

And speaking of variations, the possibilities are endless! Swap out the Italian sausage for chorizo for a spicy kick, or use chicken sausage for a leaner option. Add different vegetables like mushrooms, zucchini, or spinach to boost the nutritional value and add even more flavor. If you’re a cheese lover (and who isn’t?), sprinkle some shredded cheddar, Monterey Jack, or even a little Parmesan over the skillet during the last few minutes of cooking. For a vegetarian version, simply omit the sausage and add some plant-based protein like chickpeas or black beans. You can also add a can of diced tomatoes for a saucier skillet. The beauty of this recipe is that it’s a blank canvas for your culinary creativity!

I’m so confident that you’re going to love this Sausage and Potatoes Skillet that I’m practically begging you to try it. Seriously, clear your schedule, gather your ingredients, and get cooking! I promise you won’t regret it. And once you’ve whipped up your own version of this delicious dish, I want to hear all about it! Share your photos, your variations, and your experiences in the comments below. Let me know what you loved, what you changed, and what you’d do differently next time. I’m always looking for new ideas and inspiration, and I can’t wait to see what you create.

So go ahead, give this recipe a try. Unleash your inner chef, and prepare to be amazed by the simple yet satisfying flavors of this incredible Sausage and Potatoes Skillet. Happy cooking!