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    Italian Sausage Soup


    Source of Recipe


    Rhonda Gray

    List of Ingredients




    Italian Sausage Soup


    1 lb turkey Italian sausage links, cut into 1-inch pieces
    2 cups broccoli flowerets
    1 cup uncooked mostaccioli pasta (3 oz)
    2 1/2 cups water
    1/2 teaspoon dried basil leaves
    1/4 teaspoon fennel seed, crushed
    1/4 teaspoon pepper
    1 can (28 oz) whole peeled tomatoes with basil (Italian style), undrained
    1 can (18.5 oz) Progresso® Vegetable Classics French onion soup

    Recipe




    In 4-quart Dutch oven, cook sausage over medium-high heat, stirring occasionally, until no longer pink; drain.

    Stir in remaining ingredients, breaking up tomatoes.

    Heat to boiling; reduce heat to medium-low.

    Cover and cook about 15 minutes, stirring occasionally, until mostaccioli is tender.

 

 

 

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