Click on a category to see more recipes in this category
Ingredients
1 Pound Italian sausage links, cut into 1" pieces
2 Cups broccoli flowerets
1 1/2 Cups uncooked mostaccioli pasta
3 Cups water
1/2 Teaspoon dried basil leaves
1/4 Teaspoon fennel seed, crushed
1/4 Teaspoon pepper
1 (28 oz) Can diced tomatoes with basil (Italian style), undrained
1 (18 1/2 oz) Can Progresso� Vegetable Classics French onion soup
Instructions
In 4 quart Dutch oven, cook sausage over medium-high heat, stirring occasionally, until no longer pink; 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.