Warm and hearty! This rich Italian soup combines sausage, broccoli, tomatoes and, best of all, pasta.
lb turkey Italian sausage links, cut into 1-inch pieces
cups broccoli flowerets
cup uncooked mostaccioli pasta (3 oz)
teaspoon dried basil leaves
teaspoon fennel seed, crushed
can (28 oz) whole peeled tomatoes with basil (Italian style), undrained
can (18.5 oz) Progresso™ Vegetable Classics French onion soup
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.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.