Italian Vegetable Soup

1 lb. bulk Italian sausage

1 medium onion sliced

1 1/2 cups water

1 tsp dried basil leaves

2 medium zucchini cut into 1/4 inch slices

1 yellow summer squash cut in into 1/4 inch slices

1 can (16 oz) tomatoes undrained

10 1/2 oz. broth

Cook sausage and onion in sauce pan over medium high for 8-10 min. stirring occasionally until sausage is cooked and no longer pink. Drain. Stir in remaining ingredients and heat until boils. Reduce to low. Cover and simmer about 5 min until zucchini and squash is tender.