Prep 15 mins
Cook 15 mins
Sometimes, you want something wonderfully "home-made" but literally don't have the time or energy. I got this recipe from Betty Crocker; I made it exactly as written and it WOWED! My three roommates! I doubled the recipe, and it was gone in 24 hours! Fast, inexpensive and deeply satisfying to make, I hope you try this easier version than many already posted.
- 1 (12 ounce) packageof jenny-o Italian turkey sausage links, cut into 1-inch pieces
- 2 cups broccoli florets
- 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 (28 ounce) candel monte italian-style diced tomatoes with basil oregano and garlic, undrained
- 1 (18 1/2 ounce) canprogresso French onion soup
- 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.
really good easy recipe - I made almost as is. I used 3/4 cup pasta as usually recipes call for more pasta than liquid in my opinion I want a liquidey soup. Needed salt but as most people do not use salt very much anymore I understand why some is not included. Just purchased some fennel for this and other recipes I want to try. Love quick, tasty recipes
Really good soup - a meal in itself. I skipped the fennel and added some sugar and a little salt. I cooked the sausage links in with the soup before cutting them up and throwing them back in. The better the sausage, the better the soup. I love easy recipes like this!