Italian Sausage Soup

Italian Sausage Soup

Warm and hearty! This rich Italian soup combines sausage, broccoli, tomatoes and, best of all, pasta.

Prep Time

10

Minutes

Total Time

30

Minutes

Makes

6

servings

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.
Makes 6 servings (about 1 1/2 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
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:

1 Serving (1 Serving)
  • Calories 230
    • (Calories from Fat 70),
  • Total Fat 8g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 40mg;
  • Sodium 1260mg;
  • Total Carbohydrate 23g
    • (Dietary Fiber 3g,
    • Sugars 6g),
  • Protein 16g;
Percent Daily Value*:
    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.