Ingredients

1/2 pound hot Italian sausage
2 teaspoons roasted garlic
1 (14-ounce) can low-sodium chicken broth
14 ounces water (1 can)
1 (10-ounce) can tomatoes with green chiles
8 ounces (1/2 bag) vegetable soup mix with tomatoes (also contains potatoes, carrots, green beans, okra, corn, lima beans, onions and celery)
2 teaspoons Italian seasoning
1 (9-ounce) package refrigerated three-cheese tortellini

Steps

1. Preheat large saucepan on high 1–2 minutes. Crumble sausage into bite-size pieces while adding to pan. Wash hands. Add garlic and cook 5–7 minutes, stirring frequently, until brown and no pink remains.
2. Stir in chicken broth, 1 can water, tomatoes, vegetables and Italian seasoning; cover and bring to boil. Once soup boils, reduce heat to low. Simmer 7–10 minutes.
3. Increase heat to high. Add tortellini to boiling soup; cover and cook 5 minutes. Serve.

CALORIES (per 1/4 recipe) 432kcal; FAT 23g; CHOL 71mg; SODIUM 1198mg; CARB 38g; FIBER 3g; PROTEIN 19g; VIT A 17%; VIT C 9%; CALC 48%; IRON 10%

Ingredients
1 (10-ounce) can refrigerated pizza crust dough
2 teaspoons roasted garlic
1/4 cup sliced green olives
1/4 cup sliced black olives
1/2 cup shredded Italian cheese blend
olive oil cooking spray
coarse ground garlic salt, to taste

Steps

1. Preheat oven to 425°F. Unroll pizza crust and place on baking sheet. Press to form a rectangle about 1/4-inch thick. Spread garlic lengthwise over right half of dough.
2. Sprinkle olives and cheese over garlic. Fold left half of dough over olive mixture. Press edges with fork to seal. Spray top with cooking spray and sprinkle with garlic salt.
3. Bake 15 minutes, until golden brown. Serve. (Makes 6 servings.)

CALORIES (per 1/6 recipe) 172kcal; FAT 6g; CHOL 7mg; SODIUM 520mg; CARB 23g; FIBER 0g; PROTEIN 7g; VIT A 1%; VIT C 0%; CALC 7%; IRON 7%