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Sausage Pasta Stew

 Sausage Pasta Stew
I rely on my slow cooker to prepare this chili-like specialty. It's packed with turkey sausage, pasta and vegetables. My gang gobbles it up without realizing they're eating healthy. —Sarah Bowen of Upland, California
8 ServingsPrep: 20 min. Cook: 7-1/4 hours

Ingredients

  • 1 pound turkey Italian sausage links, casings removed
  • 4 cups water
  • 1 jar (24 ounces) meatless spaghetti sauce
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 medium yellow summer squash, halved lengthwise and cut into 1-inch pieces
  • 2 medium carrots, sliced
  • 1 medium sweet red or green pepper, diced
  • 1/3 cup chopped onion
  • 1-1/2 cups uncooked spiral pasta
  • 1 cup frozen peas
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • In a nonstick skillet, cook sausage over medium heat until no longer
  • pink; drain and place in a 5-qt. slow cooker. Stir in the water,
  • spaghetti sauce, beans, summer squash, carrots, red pepper and
  • onion.
  • Cover and cook on low for 7-9 hours or until vegetables are tender.
  • Stir in the pasta, peas, sugar, salt and pepper. Cover and cook on
  • high for 15-20 minutes or until pasta is tender. Yield: 8 servings.

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Sausage Pasta Stew (continued)

Nutritional Facts: One serving (1-1/3 cups) equals 276 calories, 6 g fat (2 g saturated fat), 30 mg cholesterol, 1,111 mg sodium, 38 g carbohydrate, 6 g fiber, 18 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.