Italian Sausage Soup

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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

Instructions

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.

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