Italian Sausage Soup
Recipe from Betty Crocker

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


Italian Sausage Soup

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Servings: 6 servings (about 1 1/2 cups each)
Prep Time: 10 mins
Total Time: 30 mins
Related Categories: Broccoli, Broccoli Soup, Italian Soups, Pasta, Sausage, Soup, Turkey Soup
 
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Ingredients
  • 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)
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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
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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