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Italian Sausage Soup
1 pound turkey Italian sausage links, cut into 1-inch pieces
2 cups broccoli flowerets
1 cup uncooked mostaccioli pasta (3 ounces)
2 1/2 cups water
1/2 teaspoon dried basil leaves
1/4 teaspoon fennel seed, crushed
1/4 teaspoon pepper
1 can (28 ounces) whole Italian-style tomatoes, undrained
1 can (10 1/2 ounces) condensed beef broth
1 medium onion, chopped (1/2 cup)
1 garlic clove, finely chopped
Cook sausage in 4-quart Dutch oven over medium-high heat, stirring occasionally, until brown; drain. Stir in remaining ingredients, breaking up tomatoes. Heat to boiling; reduce heat to medium-low. Cover and cook about 15 minutes, stirring occasionally, until mostaccioli is tender.
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