Italian ground turkey skillet with white beans, diced tomatoes and spinach is an easy, flavorful all-in-one-pan dinner that’s ready in just 25 minutes!

I spent most of last week at the beach, working and taking super long walks on the beach. My kiddos are both at sleep-away camp and the house seemed just a little *too* quiet. 

But I’m back now and have a week before they come home. My puppy Sadie, our 9-month-old chocolate lab, is just home from training camp, so she and the older dog will keep me company.

And I plan to work through TONS of recipes and get ahead a little bit so I can just spoil my kids with love and attention when they get back. 🥰

OK, let’s move along to the food.

Ground turkey is something I almost always have in the fridge. It’s so versatile and it’s a great, healthy protein.

And so of course, I’m always cooking with it! And therefore bringing more and more recipes to you!

Previously, I’ve shared this curry ground turkey with rice and peas that has SO much flavor. We also love this ground turkey, rice and veggie skillet that’s endlessly adaptable to what you have on hand. It’s in my regular rotation.

I’ve also shared this collection of 12 easy ground turkey recipes because ground turkey is one of my go-to proteins for meals, and I love finding new ways to use it.

Today, I’m sharing another favorite with this Italian ground turkey skillet.

This one-pot meal is loaded with ground turkey, onions and peppers, white beans, diced tomatoes and wilted spinach.

It’s perfectly seasoned and then finished off with Parmesan cheese to bring everything together.

All of those ingredients work so well together, and they’re all pretty basic staples that I’m likely to have on hand in my fridge and pantry. Which means I can make this any time!

And the fact that it’s ready in just 25 minutes and is all made in one pan, well, that’s a dinner winner in my book!

It’s also a really family-friendly recipe. Just familiar flavors and ones that my kids will happily tuck into. 

OK, let’s get cooking so you can enjoy this too.

Now, I’ve got some notes and tips coming up below on how to make Italian ground turkey skillet. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Notes on making Italian ground turkey skillet:

• Bell pepper: The recipe calls for a regular green bell pepper, but you could substitute any color.
• Ground turkey: I use a 93% lean ground turkey. I find the ones that are 99% lean don’t have as much flavor. Also, sometimes the kind I buy is 1 pound and sometimes the brand I get is 1.3 pounds; both work fine for this recipe.
• Beans: I love the creaminess from the cannellini beans, but I think a can of Great Northern beans would work fine here, too. Chickpeas could also work well.
• Tomatoes: The fire-roasted diced tomatoes add a little oomph to this recipe, but you could use regular diced tomatoes or even swap in some petite diced tomatoes or a flavored diced tomato.
• Spinach: I like the extra greens and veggies from the spinach, but you could skip this if you’re not a fan.
• Spicy: If you want to add a little kick, feel free to use some crushed red pepper flakes along with the other seasonings. You can also add some hot sauce when serving.

And lastly, I do think the Parmesan cheese is a must. It just brings everything together and gives the dish a ton of extra flavor.

If you need this to be dairy free, you could use nutritional yeast as a topping instead.

Otherwise, this is a really easy recipe to put together. You basically just layer everything into your pan.

You start with sautéing the onion and pepper, then add the garlic. Next add the turkey and cook it through. Then comes the seasonings, followed by the beans and tomatoes. And lastly, the spinach gets mixed in to wilt down before adding the cheese and serving it up.

One pan. Easy to make. Easy to clean-up, too!

And of course, this is an all-in-one kind of meal so it really doesn’t need any sides for serving.

You could, however, pair it with some steamed rice or a grain like barley or farro, or even some orzo, if you wanted to bulk up the meal a bit more.

Last thing, let’s talk about the leftovers. Because they keep great!

Leftovers of this ground turkey skillet, once cooled, can be kept in a covered container in the refrigerator for up to 5 days. Reheat in a skillet on the stove or in a bowl in the microwave. 

Lunchtime leftovers for the win!

I hope you give this a try for an easy weeknight dinner that the whole family will love. I think it’ll become a new go-to in your house.

Enjoy!

XO,

Kathryn

Yield: 4 servings

Italian Ground Turkey Skillet

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Italian ground turkey skillet with white beans, diced tomatoes and spinach is an easy, flavorful all-in-one pan dinner that’s ready in just 25 minutes!

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 1 lb. lean ground turkey
• 1 1/2 teaspoons dried Italian seasoning
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 (14.5 oz.) can cannellini beans, rinsed and drained
• 1 (14.5 oz.) can fire-roasted diced tomatoes
• 2 big handfuls fresh baby spinach
• 1/2 cup grated Parmesan cheese

Instructions

1. Heat oil in a large nonstick skillet over medium heat. Add the onion and bell pepper and sauté for about 5 minutes, until tender. Add the garlic and cook for another 30 seconds, until fragrant.
2. Add the ground turkey and cook, breaking it up with a spoon, until cooked through, about 7-8 minutes.
3. Add the Italian seasoning, kosher salt and black pepper. Stir well to combine.
4. Add the beans and tomatoes and stir well to mix. Add the spinach and stir into the turkey mixture until slightly wilted, about 2 minutes.
5. Sprinkle with the Parmesan cheese and serve immediately.

Notes

Bell pepper: The recipe calls for a regular green bell pepper, but you could substitute any color.

Ground turkey: I use a 93% lean ground turkey. I find the ones that are 99% lean don’t have as much flavor. Also, sometimes the kind I buy is 1 pound and sometimes the brand I get is 1.3 pounds; both work fine for this recipe.

Beans: I love the creaminess from the cannellini beans, but I think a can of Great Northern beans would work fine here, too. Chickpeas could also work well.

Tomatoes: The fire-roasted diced tomatoes add a little oomph to this recipe, but you could use regular diced tomatoes or even swap in some petite diced tomatoes or a flavored diced tomato.

Spinach: I like the extra greens and veggies from the spinach, but you could skip this if you’re not a fan.

Spicy: If you want to add a little kick, feel free to use some crushed red pepper flakes along with the other seasonings. You can also add some hot sauce when serving.

Leftovers: Leftovers, once cooled, can be kept in a covered container in the refrigerator for up to 5 days. Reheat in a skillet on the stove or in a bowl in the microwave. 

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 422Total Fat: 21gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 129mgSodium: 645mgCarbohydrates: 21gFiber: 5gSugar: 4gProtein: 41g