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Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground Italian sausage and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat and set the sausage aside.

In the same skillet, add the chopped yellow onion, bell pepper, and sliced leek. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

Stir in the minced garlic, broccoli florets, dried Italian seasoning, salt, and black pepper. Cook for another 2-3 minutes, stirring constantly, until the garlic is fragrant.

Pour in the undrained diced tomatoes and chicken broth. Bring the mixture to a simmer, then reduce the heat to medium-low, cover, and cook for 8-10 minutes, or until the broccoli is tender-crisp.

Return the cooked Italian sausage to the skillet. Stir everything together and cook for an additional 2-3 minutes to heat the sausage through and allow the flavors to meld.

Taste and adjust seasoning as needed. Garnish with fresh chopped parsley, if desired, and serve hot.


Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground Italian sausage and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat and set the sausage aside.

In the same skillet, add the chopped yellow onion, bell pepper, and sliced leek. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

Stir in the minced garlic, broccoli florets, dried Italian seasoning, salt, and black pepper. Cook for another 2-3 minutes, stirring constantly, until the garlic is fragrant.

Pour in the undrained diced tomatoes and chicken broth. Bring the mixture to a simmer, then reduce the heat to medium-low, cover, and cook for 8-10 minutes, or until the broccoli is tender-crisp.

Return the cooked Italian sausage to the skillet. Stir everything together and cook for an additional 2-3 minutes to heat the sausage through and allow the flavors to meld.

Taste and adjust seasoning as needed. Garnish with fresh chopped parsley, if desired, and serve hot.
