Italian Sausage Soup

 

1 lb. turkey Italian sausage links, cut into 1-inch pieces

2 C. broccoli flowerets

1 C. uncooked mostaccioli pasta (3 oz.)

2 1/2 C. water

1/2 tsp. dried basil leaves

1/4 tsp. fennel seed, crushed

1/4 tsp. pepper

1 can (28 oz.) P Italian-style peeled whole tomatoes, undrained

1 can (18.5 oz.) 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.