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My family, a lovable but universally tone-deaf group of individuals, has a peculiar tradition of singing the Sound of Music at outrageous volumes while washing dishes. I can’t image why Ben is so relieved when I make one-pan recipes like this Italian Sausage Skillet with Vegetables.

An easy On Pan Italian Sausage Skillet filled with fresh veggies, smoky sausage, and potatoes. Nutritious, filling, and you’ll only have one pan to wash! Perfect for an easy dinner. @wellplated

I’m not sure which aunt broke into “My Favorite Things” first, but it sparked a solid hour of uninterrupted show tunes, sung in a shameless, operatic manner while washing my Grammy’s impressively large collection of non-dishwasher safe tableware. Not one of us can carry a tune, and we all know every verse.

Ben was introduced to our “tradition” during the first Christmas he spent with my family. Now a four-year vet, Ben has adjusted a bit to the dish-washing theatrics, but he has yet to join me in song.

Personally, I think the time spent scrubbing an especially stubborn casserole dish is more enjoyable to the tune of “Do-Re-Mi,” but in the event that any members of your family disagree, you’ll be relieved to know that this all-in-one Italian sausage skillet leaves only one pan to wash (and thus one song to sing).

This Italian Sausage Skillet is filled with fresh veggies and a family favorite! Easy, nutritious, and you’ll only have one pan to wash! @wellplated

As someone who grew up south of Wisconsin, I tend to get a little salty this time of year, when my calendar and good logic tell me it should be spring, but my thermometer directs me to dive back under my covers with a mug of two-ingredient homemade hot chocolate.

Although I’m still waiting for it to feel like spring outside, inside of my refrigerator, spring is singing a little show tune of its own.

About This Italian Sausage and Potatoes Recipe

I loaded up this Italian sausage skillet with all kinds of spring veggies like baby red potatoes, mushrooms, green onions, and carrots, and in a few months, I plan to make it again with lots of bell peppers and basil.

This easy One Pan Italian Sausage is filled with fresh veggies, smoky sausage, and potatoes. Nutritious, filling, and a family favorite. ONE PAN is all you need to make it! @wellplated

For protein, I added another sure sign (for me) of spring, Italian sausage. When the weather turns warm, we grill sausages so often that, whenever I purchase them, I immediately think of lazy afternoons on the lake or tailgating at Miller Park, home of the Milwaukee Brewers.

Italian sausage offers instant flavor in a tidy package, so it’s great for quick and easy dinner recipes like this one.

This Italian Sausage, Potato, and Veggie Skillet is a delicious and easy dinner recipe that takes just one skillet! Full of fresh veggies and smoky sausage, this dinner is both nutritious and filling! @wellplated

How to Store and Reheat

This Italian sausage skillet yields a generous four servings and tastes excellent reheated too. It’s a family-pleasing, all-in-one weeknight dinner, and I imagine it would be excellent served hash-style at brunch with a runny egg on top too.

  • To Store. Place leftovers in an airtight storage container in the refrigerator for about 4 days.
  • To Reheat. Gently reheat this recipe in a large skillet over medium heat until warmed through. You can also rewarm this recipe in the microwave.

More Healthy Italian Sausage Recipes

Italian Sausage Skillet. An easy, healthy one-pan dinner! Packed with fresh veggies, potatoes, and smoky sausage, this simple recipe is filling an delicious. @wellplated

So long, farewell, Auf Weidersehen, goodbye….

Italian Sausage Skillet with Spring Vegetables

4.39 from 13 votes
This Italian Sausage Skillet is an easy one-pan meal your whole family will love! Filling, delicious, and packed with fresh veggies and smoky sausage.

Prep: 20 minutes
Cook: 45 minutes
Total: 1 hour

Servings: 4 servings


  • 3/4  pound baby red potatoes cut in half or quartered
  • 3 to 4 carrots peeled and cut into 1/2-inch pieces (about 8 ounces)
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon ground black pepper divided
  • 4 sweet or spicy Italian sausage links in their casings cut into 1-inch pieces (about 12 ounces; you can use sweet or spicy, depending upon your preferred level of heat—I used sweet but would try spicy next time)
  • 1 teaspoon ground oregano
  • 8 ounces baby bella cremini mushrooms, quartered
  • 3 cloves garlic minced
  • 1/2 small bunch of green onions chopped and divided (about 2 large or 3 to 4 small)
  • 1 pint whole grape tomatoes
  • 1 cup peas fresh or frozen


  • Place the potatoes, carrots, and olive oil in a large, deep nonstick skillet with a tight-fitting lid or a Dutch oven. Turn the heat to medium high, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper and stir to coat. When the skillet becomes hot and begins to sizzle, immediately reduce the heat to low. Cover and cook until the vegetables soften and brown, about 25 to 35 minutes. Shake the pan occasionally to prevent the potatoes from sticking. Remove the pan from the heat and let sit for 5 minutes, covered. Remove the vegetables to a dish or plate and set aside.
  • Return the skillet to medium-low heat. Add the sausage pieces and cook, stirring occasionally, until the sausage has begun to brown and is almost (but not completely) cooked through, about 12 minutes. To the skillet, add the quartered mushrooms, remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and oregano. Cook for 3 minutes, then add the garlic, half of the green onions, and the cherry tomatoes. Continue cooking until the mushrooms become slightly brown and the tomatoes soften and lose their firm shape, about 5 additional minutes. Check the sausage for doneness. If not yet ready, cook a few minutes longer, until cooked through.
  • Add the reserved potatoes and carrots to the skillet and mix well. Stir in the peas, then cook 2 to 3 additional minutes to warm through. Sprinkle with remaining green onions, then serve.


  • Leftovers will keep in the refrigerator for about 4 days. Reheat gently in the microwave.


Serving: 1(of 4)Calories: 418kcalCarbohydrates: 37gProtein: 21gFat: 22gSaturated Fat: 7gCholesterol: 65mgSodium: 1138mgFiber: 8gSugar: 11g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. What a fun tradition of singing while cleaning :) . This dish looks so hearty and delicious!

  2. hey girl love the post! I sure it is so funny to hear y’all sing! Any way…. this looks so yummy! 

  3. This skillet is so pretty! I used to sing hard-knock life as retaliation when I was 8 and my mom made me vacuum the kitchen :)

  4. Hi Erin, what a wonderful tradition your family has, none of us can carry a tune so I don’t think it would work well at our house. Love your one pot meal!!

  5. My family LOVED this, thank you!  I will make it again.  I had to omit the mushrooms due to picky eaters, but it still tasted delicious!

    1. I’m so excited to hear this Laura! Thanks so much for trying the recipe and stopping back by to leave your review too!

  6. Made this today and my husband loved it! The cooking times were of a little bit but it could have been my chopping skills. I microwaved the potatoes for about 2 minutes to get them to the correct softness. It was not a problem for anyone in my house. I left out the carrots because I personally do not care for them. I followed the rest of the recipe to a tee and it was a huge success in my house. Thanks for the recipe! I love one pot meals as I am disabled and my husband works all week so I specifically look for delicious one pot meals and this one fits!

    1. Vicki, I am so so happy to hear that you and your husband both enjoyed this recipe so much! Thanks for trying it and letting me know. It’s wonderful to hear! As far as cooking times, the size the veggies are cut definitely impacts it. I’m glad you were able to make it work!

  7. Hi Erin! I just wanted you to know that I just made this again for the 3rd time in a month! It has become one of my absolute favorite recipes. Your blog is my favorite out of all the ones I regularly follow. Your writing is beautiful and your recipes are always delicious! I always look forward to new posts :) Keep being you, Erin! Thanks for all the great recipes!

    1. Annie, thank you SO much! I am truly grateful for your kind words about my blog and recipes! It makes my day! And I’m so happy that you’re enjoying this recipe in particular. Thanks again!!

  8. Delicious! Couldn’t believe how colorful and flavorful this dish was! The addition of sausage was perfect. Thanks for a great recipe.

    1. YAY Vanessa! I’m so happy to hear you enjoyed this recipe. Thank YOU for taking the time to leave this awesome review!

  9. Found this on Pinterest and made today. I used baby red potatoes quatered and did need to cook another 10 minutes or so to get them soft enough. Only other change I made is adding a little Italian seasoning with the oregano and I threw a little shaved parmesan on it at the end. Delicious and a great way to get everyone to eat some veggies willfully. Definitely plan on making it again.4 stars

  10. Love this recipe. I did make two changes/additions – added 1 teaspoon Italian Seasoning, 1/2 cup Parmesan Cheese to sprinkle on just as I served it. The biggest change was I threw out the peas – totally hate them – and substituted diced green beans. Will definatly make this again. Thanks for posting.5 stars