Today I’m bringing back an old recipe that I’ve enjoyed for years: Turkey Sausage Spaghetti.
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This is by far one of the healthiest spaghetti recipes I’ve ever made! I was craving Italian last night and remembered this recipe I posted in the first month of starting the blog. My awesome healthy-eating friend (her name is Amy, too!) told me about it and I’ve always loved it.
My original photo January 2012 😮
Besides… this recipe was in desperate need of new photographs! 
Mercy!
This spaghetti is so hearty, perfectly seasoned and chock full of Italian turkey sausage, artichoke hearts, mushrooms and spinach. I used half of a 5-ounce bag of spinach in this recipe (2-1/2 cups), but if your grocery store has a salad bar you can buy just enough spinach for the recipe. (I’ll eat my leftover spinach later in a salad!)
And did I mention that it comes together in just 30 minutes if you have your pasta going while making the sauce?! Even better!
This is no doubt a healthier compromise if you’re a spaghetti lover like me. Enjoy!
Originally published January 11, 2012 and updated March 5, 2017.
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Turkey Sausage Spaghetti
Prep Time: 10 mins- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 servings 1x
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Pin RecipeIngredients
- 8 ounces whole grain spaghetti noodles, cooked according to package directions and drained
- 1 tablespoon extra virgin olive oil
- 1 pound Italian style turkey sausage links, casings removed
- 1–1/2 cups chopped yellow onion
- 1 tablespoon freshly minced garlic
- 1 (24-ounce) jar traditional spaghetti sauce
- 1 (4.5-ounce) jar sliced mushrooms (drained weight), drained
- 1 (14-ounce) can artichoke hearts, drained and roughly chopped
- 1 pint cherry or grape tomatoes, halved
- 2 teaspoons Italian seasoning
- Salt and pepper, to taste
- 2.5 ounces fresh baby spinach leaves (about 2-1/2 cups, tightly packed)
- Optional: Shredded or grated Parmesan cheese for topping
Instructions
- Begin cooking pasta according to package directions.
- Heat olive oil in a large skillet over medium high heat. Add turkey sausage and onions and cook, crumbling turkey sausage as it cooks, for 5 minutes (stirring constantly). Add garlic and cook until fragrant, about 30 seconds.
- Add spaghetti sauce, mushrooms, artichoke hearts, cherry tomatoes, Italian seasoning, salt and pepper. Stir well to combine.
- Bring to a gentle boil. Reduce heat, cover and simmer for 10 minutes. Add spinach and stir well to combine. Cook for an additional 2 minutes, or until spinach has just wilted.
- Serve over pasta. Sprinkle with shredded or grated Parmesan cheese, if desired.
Cheryl Salter says
January 11, 2012 at 5:09 pmThis looks yummy ! This will a perfect recipe for my households love for turkey sausage ! Thanks for the share .
The Blond Cook says
January 11, 2012 at 7:19 pmIt was REALLY good! Hope you all enjoy it as much as we did!
Lauren says
July 27, 2017 at 6:34 pmMy husband and I really enjoyed this! We especially liked that the ingredients were (mostly) on hand.
Amy @ The Blond Cook says
July 28, 2017 at 9:17 amThanks so much, Lauren. So glad you enjoyed it! 🙂
Melissa says
January 5, 2018 at 10:00 amDelicious! My children and my husband loved it! I was a little hesitant because my little ones do not like artichokes but they did not even realize it was in the food and they said they liked what I made. This is definitely a winner in my family and a keeper! 🙂
Amy @ The Blond Cook says
January 5, 2018 at 10:12 amThanks so much, Melissa… so happy everyone enjoyed it and the artichokes were missed by the kids (LOL!). Happy New Year! 🙂