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

• 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.