- 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 and freshly ground pepper to taste
- 12 ounces whole-wheat fusilli
- Put a large pot of salted water on to boil.
- 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.
- Cook pasta until al dente, 8 to 10 minutes. Drain and transfer to a large bowl. Toss with sauce and serve.