ONE POT

Italian Sausage Soup

6 servings | Prep Time: 30 Minutes | Start to Finish: 30 Minutes

• 1 lb pork or turkey Italian sausage links, casings removed and cut into 1-inch pieces
• 2 cups fresh broccoli florets
• 1 cup uncooked mostaccioli pasta (3 oz)
• 2½ cups water
• ½ teaspoon dried basil leaves
• ¼ teaspoon fennel seed, crushed
• ¼ teaspoon pepper
• 1 can (28 oz) organic whole peeled tomatoes with basil, undrained
• 1 can (18.5 oz) vegetable classics French onion soup

1 In 4-quart saucepan or 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. Cover; cook about 15 minutes, stirring occasionally, until pasta is tender.

1 Serving (1½ Cups): Calories 230; Total Fat 8g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 30mg; Sodium 1260mg; Total Carbohydrate 23g (Dietary Fiber 3g); Protein 16g Exchanges: ½ Starch, ½ Other Carbohydrate, 1 Vegetable, 2 Lean Meat, ½ Fat Carbohydrate Choices: 1½

Use It Up If you’ve got bratwurst, substitute it for the Italian sausage. If it is fully cooked, skip Step 1 and heat the bratwurst with the remaining ingredients.