Italian Sausage Soup
Recipe from Betty Crocker

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



by 3  people


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Servings: 6
Serving size: 1 1/2  cups
Prep Time: 10 mins
Total Time: 30 mins
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Ingredients
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    1   pound 
    turkey Italian sausage links, cut into 1-inch pieces
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    2   cups 
    broccoli flowerets
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    1   cup 
    uncooked mostaccioli pasta (3 ounces)
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    2 1/2  cups 
    water
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    1/2  teaspoon 
    dried basil leaves
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    1/4  teaspoon 
    fennel seed, crushed
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    1/4  teaspoon 
    pepper
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    1   can 
    whole peeled tomatoes with basil (Italian style), undrained (28 ounces)
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    1   can 
    Progresso® Vegetable Classics French onion soup (18.5 ounces)

Directions
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.
Nutrition information
Per Serving: cal. (kcal) 230, Fat, total (g) 8, chol. (mg) 40, sat. fat (g) 2, carb. (g) 23, fiber (g) 3, sugar (g) 6, pro. (g) 16, vit. A (IU) 486, vit. C (mg) 21, sodium (mg) 1260, calcium (mg) 81, iron (mg) 3, Vegetables () 1, Starch () 1, Other Carb () 1, Lean Meat () 2, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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