Ingredients
2 cups uncooked elbow macaroni1 pound bulk Italian sausage1 cup chopped onion2 teaspoons canola oil1 can (11 ounces) condensed cream of tomato bisque soup, undiluted1/2 cup 2% milk1/2 cup shredded Parmesan cheese2 teaspoons Italian seasoning4 cups frozen broccoli florets, thawed
Preparation
Cook macaroni according to package directions. Meanwhile, in a Dutch oven, cook sausage and onion over medium heat in oil until meat is no longer pink; drain.
Stir in the soup, milk, cheese and Italian seasoning. Bring to a boil; reduce heat. Drain macaroni; add to sausage mixture. Stir in broccoli; heat through.
