Italian Sausage Soup
Recipe from
Betty Crocker
Warm and hearty! This rich Italian soup combines sausage, broccoli, tomatoes and, best of all, pasta.
Servings:
6 servings (about 1 1/2 cups each)
Prep Time:
10 mins
Total Time:
30 mins
Ingredients
-
1 poundturkey Italian sausage links, cut into 1-inch piecessee savings
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2 cupsbroccoli floweretssee savings
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1 cupuncooked mostaccioli pasta (3 ounces)see savings
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2 1/2 cupswatersee savings
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1/2 teaspoondried basil leavessee savings
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1/4 teaspoonfennel seed, crushedsee savings
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1/4 teaspoonpeppersee savings
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1 canwhole peeled tomatoes with basil (Italian style), undrained (28 ounces)see savings
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1 canProgresso® Vegetable Classics French onion soup (18.5 ounces)see savings
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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: 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. Daily Values: Vitamin A 10%; Vitamin C 35%; Calcium 8%; Iron 15%. Exchanges: 1/2 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 2 Lean Meat; 1/2 Fat. Carbohydrate Choices: 1 1/2. Percent Daily Values are based on a 2,000 calorie diet.
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