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Italian Sausage Soup

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Italian Sausage Soup
  • Prep 10 min
  • Total 30 min
  • Servings 6
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Warm and hearty! This rich Italian soup combines sausage, broccoli, tomatoes and, best of all, pasta.
Updated May 5, 2016

Ingredients

  • 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) Muir Glen™ organic whole peeled tomatoes with basil, undrained
  • 1 can (18.5 oz) Progresso™ Vegetable Classics French onion soup

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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

200 Calories, 6g Total Fat, 16g Protein, 20g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
1 1/2g
9%
Trans Fat
0g
Cholesterol
50mg
17%
Sodium
660mg
28%
Potassium
370mg
11%
Total Carbohydrate
20g
7%
Dietary Fiber
2g
7%
Sugars
4g
Protein
16g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
10%
10%
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; 0 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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