Ingredients

• ½ lb hot Italian sausage, casing removed (if needed)
• 2 teaspoons chopped garlic
• 1 (14.5-oz) can low-sodium chicken broth
• 1 ¾ cups water
• 1 (10-oz) can tomatoes with green chiles, undrained
• 8 oz frozen vegetable soup mix (tomatoes, potatoes, carrots, green beans, corn, lima beans, okra, onions, and celery)
• 2 teaspoons Italian seasoning
• 1 (9-oz) package five cheese tortellini

Prep

• Remove casing from sausage (if needed).

Steps

1. Preheat large saucepan on high 1–2 minutes. Crumble sausage and add to pan (wash hands). Add garlic and cook 5–7 minutes, stirring frequently, until sausage is brown and 160°F.
2. Stir in chicken broth, water, tomatoes, vegetables, and Italian seasoning; cover and bring to boil, then reduce heat to low and simmer 7–10 minutes.
3. Raise heat to high. Add tortellini to boiling soup; cover and cook 5 minutes. Serve.

Ingredients

• 1 (10-oz) can refrigerated pizza crust
• 2 teaspoons chopped garlic
• ¼ cup sliced green olives
• ¼ cup sliced black olives
• ½ cup shredded Italian cheese blend
• Olive oil cooking spray
• ½ teaspoon garlic salt (optional)

Steps

1. Preheat oven to 425°F. Unroll pizza crust and place on baking sheet. Press to form a rectangle about ¼-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 (if desired).
3. Bake 15 minutes, or until golden brown. Serve.