One-Pot Healthy Turkey Spaghetti

I feel like spaghetti is one of those dishes that even though it may be hard to screw up, it often times can also be pretty boring. Furthermore, it’s not really the healthiest thing in the world, especially when you douse it in a mountain of parmesan cheese like I do. And if you’re like me and not a natural-born chef, you don’t always intuitively know how to change it up.

That all being said, spaghetti is such a crowd-pleasing easy meal, and usually makes a ton, so it’s definitely one of those go-to recipes many people default to over and over again. It’s no different in our house, but a couple years ago after we had our first child, I set out to find an alternate recipe that cut down on the red meat and carbs. I stumbled upon one from The Recipe Rebel via Pinterest and decided to give it a try…and it was legitimately love at first bite. Lots of veggies, no red meat, low carb, and SO flavorful. I subbed a few things to fit my own personal preferences, but this can be tweaked six ways to Sunday to make it your own. My kids scarf it too, so that’s always a winner for me!

One-Pot Healthy Turkey Spaghetti

Keywords: spaghetti recipe, healthy spaghetti, healthy recipes, turkey spaghetti, healthy choices, healthy living, healthy one pot meals.

🍴 Cook Time: 30 mins
🍴 Prep Time: 10 mins
🍴 Servings: 6 people

[NOTE]: I make this in my Lodge Cast Iron Enamel Dutch Oven. I cook virtually every single meal in this thing because it’s so versatile and easy to clean. This particular recipe makes a large volume, so be sure to use something with a deep capacity.


⚬ 1 lb turkey sausage (the breakfast roll version works best)
⚬ 1 small onion finely diced (I’m not an onion fan so I omit this)
⚬ 1 pinch red pepper flakes, to taste
⚬ 3 bell peppers, diced
⚬ 1 can whole kernel corn, drained
⚬ 1/2 tsp Italian seasoning
⚬ 1 tsp salt
⚬ 1/2 tsp fresh ground black pepper
⚬ 1 large carrot shredded (can use the pre-shredded bag to save time)
⚬ 1/3 cup frozen chopped spinach or kale (or 1-2 handfuls fresh)
⚬ 1 tsp minced garlic
⚬ 1 box of veggie pasta (I love the SuperGreens one from Ronzoni)
⚬ 28 oz can diced tomatoes
⚬ 1 cup red pasta sauce (I love the Bertolli Olive Oil Sauce)
⚬ 3 cups low-sodium chicken broth


1. In a large dutch oven, add turkey sausage, onion, pepper flakes, Italian seasoning, peppers, and salt and cook over medium-high until meat is browned. Drain if necessary.

2. Add carrots, corn, bell peppers, spinach, and garlic and cook another 1-2 minutes.

3. Add pasta, diced tomatoes, pasta sauce, and chicken broth. Bring to a simmer over medium-high heat and then reduce to medium heat.

4. Cover and cook for 10-15 minutes until pasta is cooked, stirring often to keep spaghetti from clumping. 

5. If all liquid is absorbed before pasta is cooked, gradually add ½-1 cup of liquid and keep cooking and stirring until pasta is cooked. Top with cheese and serve immediately.

And it’s as simple as that! I love how colorful and nutritious this ends up being, even more so because my kids love it. You can easily feed a family of six with this, as it makes an insane amount of leftovers for our family of four (with one being an infant). I often make garlic bread with this as well, but believe me when I say you will be rolling away full without a side too. If y’all give this a try, leave me a comment below or shoot me a message with what you thought about it!

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