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Pork Ground Sausage (Mild Italian) Recipes

Some of our favorites include: Italian Sausage and Zucchini Skillet Meal and more!

Italian Sausage and Zucchini Skillet Meal

Italian Sausage and Zucchini Skillet Meal is quick and delicious and this is a new way to use zucchini in a low-carb one-pan dinner! And everyone who likes sausage and zucchini will love this for an easy dinner made in one skillet.

Prep time 10 minutes

Cook time 20 minutes

Total time 30 minutes

Yeild: 6 servings

Section 1: Ingredients

  •  1 T + 2 T olive oil

  •  1 medium onion, chopped

  •  2 T minced garlic

  •  1 tsp. Italian herb seasoning blend

  •  1lb hot or mild Italian Sausage 

  •  2 medium zucchini, cut into pieces about 1/2 inch wide)

  •  2 medium yellow summer squash, cut into pieces about 1/2 inch wide)

  •  salt and fresh-ground pepper to taste

  •  1 cup chicken stock

  •  1 cup chopped fresh basil, washed and dried if needed

  •  1/2 cup freshly grated Parmesan cheese

Section 2: Directions

1. Cut stem and blossom ends off squash, cut lengthwise into quarters, and then slice into pieces about 1/2 inch thick.

2. Chop onion, chop up one cup fresh chopped basil, and measure out 1/2 cup Parmesan Cheese. (You might want a little more Parmesan to add at the table.)

3. Heat olive oil, add chopped onion and cook over medium-high heat for about 2 minutes.

4. Add minced garlic and Italian Herb Seasoning and cook for another minute.

5. Add sausage and cook until it's well browned, breaking apart with a turner as it cooks. Move cooked sausage to a bowl.

6. Add the rest of the olive oil and heat the oil, the add diced zucchini and yellow squash pieces.

7. Cook over medium heat, turning every few minutes, until the yellow squash and zucchini is starting to lightly brown.

8. Season squash with salt to taste and some fresh-ground black pepper.

9. Add the cooked sausage back into the skillet with the browned zucchini and add the chicken stock.

10. Turn heat to low and cook about 5-7 minutes more, or until the stock is mostly evaporated and the squash is as tender-crisp as you prefer.

11. Add the chopped fresh basil and gently stir to combine.

12. Sprinkle with the Parmesan cheese and serve!

Creamy Italian Sausage Soup

This creamy sausage soup recipe is simple, comforting, and loaded with flavorful Italian sausage and potatoes. It's a ridiculously cozy soup that's ready in under an hour!

Prep: 10 minutes

Cook: 45 minutes

Total: 55 minutes

Servings: 6

Section 1: Ingredients

  • 16 ounces Italian sausage

  • 1/4 cup butter (1/2 stick)

  • 1/2 medium onion chopped small

  • 2 sticks celery chopped small

  • 2 cloves garlic minced

  • 6 tablespoons flour

  • 4 cups low sodium chicken broth

  • 2 cups half-and-half

  • 1 teaspoon Worcestershire sauce

  • 1/2 teaspoon crushed red pepper flakes optional

  • 1 pound Russet potatoes peeled & diced small

  • Salt & pepper to taste

Section 2: Directions

1. Add the sausage meat to a soup pot. Over medium-high heat, cook until browned (about 10 minutes), and break it up with your spoon as it cooks. Transfer to a paper towel lined plate. Leave the fat in the pot, but if it's more than about a tablespoon, drain some of it out.

2. Add the butter to the pot and once it's melted, add the onion and celery and sauté for 4-5 minutes. Scrape up any brown bits from the bottom of the pot.

3. Stir in the garlic and flour. Cook for about 2 minutes, breaking it up with your spoon/stirring it as you go along. This step cooks the raw flour flavor out.

4. Slowly whisk in the chicken broth until all the flour has dissolved and there's no lumps.

5. Stir in the half-and-half, Worcestershire sauce, red pepper flakes, potatoes, and add the sausage meat back to the pot. Increase the heat to high and bring the soup to a boil, then reduce the heat so it's bubbling but not boiling like crazy. Cover the pot with the lid slightly open.

6. Let the soup simmer for about 15 minutes or until the potatoes are tender and the soup has thickened up to your liking. I like to stir it a few times to ensure nothing is sticking and that the stove's temperature is still correct.

7. Season with salt & pepper if needed.

What to serve with this soup

This soup is quite filling, but feel free to go all out and serve it with a slice of Garlic Bread! I would. Of course, a dinner roll or slice of bread works too. Try sourdough.

For a lighter option, a side salad would pair well. 

Leftovers and storage

This soup will last in the fridge for 3-4 days in a covered container.

Since it’s got quite a bit of dairy, it probably won’t freeze well, so I wouldn’t recommend it as the texture can change.

Reheat over a low heat on the stove. You may need to add a little more chicken broth to leftovers if they get too thick.

Italian Sausage Orzo

This one pot Italian sausage orzo recipe is easy, creamy, and comes together fast for a comforting and delicious weeknight dinner.

Prep: 10 minutes

Cook: 20 minutes

Total: 30 minutes

Servings: 6

Section 1: Ingredients

  • 16 ounces Italian sausage

  • 1/2 medium onion chopped

  • 3-4 cloves garlic minced

  • 1/2 teaspoon crushed red pepper flakes optional, or more to taste

  • 1 cup uncooked orzo pasta

  • 2 cups chicken broth

  • 1 cup heavy/whipping cream

  • 1/2 cup freshly grated parmesan

  • 2 cups (packed) fresh baby spinach

  • Salt & pepper to taste

Section 2: Directions


1. Add the sausage meat to a soup pot/Dutch oven. Over medium-high heat, cook it for 5 minutes.

2. Stir in the onions and continue cooking for another 5 minutes or so, until the sausage is nicely browned and the onions have softened.

3. Stir in the garlic, red pepper flakes, and orzo, and cook for 30 seconds.

4. Stir in the chicken broth and cream. Once it starts to bubble, continue cooking for 10 minutes, uncovered, stirring fairly often (or else the orzo may stick to the bottom of the pot). 

You will likely need to turn the heat down a bit (to medium or even medium-low). It should gently bubble vs. boil (you don't want the liquid to reduce too much before the pasta has cooked).

5. Take the pot off the heat, stir in the parmesan and spinach, and cover the pot for 3-5 minutes or until it has thickened up to your liking. Season with salt & pepper as needed and serve immediately. 


- As with any one pot pasta dish, the liquid quantities may need adjusting as pots/stoves/temperatures can vary, so if you feel like it needs more liquid, add another splash of broth or cream. If it seems too wet, let it sit for a bit longer, and it’ll soak any excess liquid up within a few minutes.

- Orzo is pasta. If you want to make this with rice, you may have to adjust liquid measurements and cooking time.

- Serves 4-6 depending on how much people eat/what else it’s served with.



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