| 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 |
Serve with...
Chocolate-Orange Truffle Cake
Total Time:
3 hours 3 min
| 1. | In 4-quart Dutch oven, cook sausage over medium-high heat, stirring occasionally, until no longer pink; drain. |
| 2. | Stir in remaining ingredients, breaking up tomatoes. Heat to boiling; reduce heat to medium-low. |
| 3. | Cover and cook about 15 minutes, stirring occasionally, until mostaccioli is tender. |
|
| You can skip step 1 and give this soup a new flavor twist by substituting 1 pound fully cooked smoked bratwurst for the sausage, heating it with the remaining ingredients. |
Nutrition Information:
230 ( 70); 8g ( 2g, 0g); 40mg; 1260mg; 23g ( 3g, 6g); 16g 10%; 35%; 8%; 15% 1/2 ; 1/2 ; 1 ; 2 ; 1/2 1 1/2