Italian Pasta Sausage Soup
1 lb. hot or sweet Italian sausage links
1 28-oz. can whole tomatoes, undrained, cut up
1 14.5-oz. can chicken broth
1 8-oz. tomato sauce
1 tsp dried basil leaves
1 tsp dried oregano
1 16-oz. pkg. frozen pasta, broccoli, corn and carrots in a garlic-
seasoned sauce
Grated fresh Parmesan cheese
Place sausage links in Dutch oven. Add water to a depth of about 1/2
inch. Bring to a boil. Reduce heat; cover and simmer 10 minutes or
until sausage is partially cooked. Drain.
Slice sausage into 1/2-inch rounds. Return to saucepan and add
tomatoes, broth, tomato sauce, basil and oregano. Reduce heat; cover
and simmer 20 minutes, stirring occasionally. Stir in frozen
pasta-vegetable combination. Cover and bring to a boil. Reduce heat;
simmer 3 to 5 minutes or until vegetables are tender-crisp. Pour into
bowls. Top with Parmesan.
Yield 6 1-1/2 cup servings.
Source: "Pillsbury Best of the Bake-Off Cookbook"
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