Italian Sausage Soup

1	lb turkey Italian sausage links, cut into 1-inch pieces
2	cups broccoli flowerets
1	cup uncooked mostaccioli pasta (3 oz)
2 1/2	cups water
1/2	teaspoon dried basil leaves
1/4	teaspoon fennel seed, crushed
1/4	teaspoon pepper
1	can (28 oz) Progresso® whole peeled tomatoes with basil (Italian style), undrained
1	can (18.5 oz) Progresso® Vegetable Classics French onion soup

1.	In 4-quart Dutch oven, cook sausage 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.
3.	Cover and cook about 15 minutes, stirring occasionally, until mostaccioli is tender.

from: Betty Crocker.com