Fusilli with Lentils, Sausage & Tomatoes

Fusilli with Lentils, Sausage & Tomatoes

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From: EatingWell Magazine January/February 1999

A can of lentil soup is a the basis for this quick pasta dish.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1 teaspoon extra-virgin olive oil
  • 4 ounces hot Italian turkey sausage, casings removed
  • 1 19-ounce can lentil soup
  • 1 14-ounce can diced tomatoes, drained
  • 1/4 cup chopped fresh basil, or parsley
  • Salt & freshly ground pepper, to taste
  • 12 ounces fusilli


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  1. Put a large pot of salted water on to boil.
  2. Heat oil in a large skillet over medium heat. Add sausage and cook, breaking up clumps with a fork, until browned, 3 to 5 minutes. Add lentil soup and tomatoes and bring to a simmer. Cook, stirring occasionally, until heated through, about 5 minutes. Stir in basil (or parsley) and season with salt and pepper.
  3. Cook pasta until al dente, 8 to 10 minutes. Drain and transfer to a large bowl. Toss with sauce and serve.

Nutrition information

  • Per serving: 318 calories; 5 g fat(1 g sat); 7 g fiber; 55 g carbohydrates; 14 g protein; 1 mcg folate; 11 mg cholesterol; 4 g sugars; 0 g added sugars; 532 IU vitamin A; 9 mg vitamin C; 47 mg calcium; 4 mg iron; 596 mg sodium; 226 mg potassium
  • Carbohydrate Servings: 3 1/2
  • Exchanges: 5 starch, 1/2 vegetable, 1/2 lean meat, 1/2 medium-fat meat

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