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In Italy, soup is often served as the main course for a light supper. Garlic-seasoned vegetables and pasta make this soup quick to prepare for an easy meal.

1 pound hot or sweet Italian sausages links
1 (28-ounce) can whole tomatoes undrained, cut up
1 (14 1/2-ounce) can ready-to-serve chicken broth
1 (8-ounce) can tomato sauce
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1 (16-ounce) package frozen pasta, broccoli, corn and carrots in a garlic-seasoned sauce
Grated fresh Parmesan cheese


Place sausage links in large saucepan or 5-quart 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 slices; return to saucepan. Add tomatoes, broth, tomato sauce, basil and oregano; blend well. Bring to a boil. Reduce heat; cover and simmer 20 minutes, stirring occasionally. Stir in frozen vegetables with pasta. Cover; bring to a boil. Reduce heat; simmer 3 to 5 minutes or until vegetables are crisp-tender. Sprinkle with Parmesan cheese.

PICTURE: Top to bottom: Crescent Chick-Be-Quicks, Italian Pasta Sausage Soup


Julie Winter - Grosse Pointe Woods, Michigan
Bake-Off® Contest 34, 1990
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.