Italian Sausage and Mostaccioli Soup

By ccavaletti

Ingredients

• 1 lb Italian sausage links, cut into 1" pieces
• 2 c broccoli florets
• 1 c uncooked mostaccioli or penne pasta (3 oz)
• 2-1/2 c water
• 1/2 tsp dried basil leaves
• 1/4 tsp pepper
• 1 medium onion, chopped (1/2 cup)
• 1 clove garlic, finely chopped
• 1 can (28oz) Roma (plum) tomatoes, undrained
• 1 can (10-1/2oz) condensed beef broth

Preparation

Step 1

1. Cook sausage in 4 qt Dutch oven over medium-high heat, stirring occasionally until brown. Drain.

2. Stir in remaining ingredients, breaking up tomatoes. Heat to boiling; reduce heat to medium-low. Cover and cook 15 minutes, stirring occasionally, until pasta is tender.