Pizza Soup
- 3 ounces Italian turkey sausage, casing discarded
- 1 teaspoon bottled minced garlic or 2 medium garlic cloves, minced
- 3/4 cup chopped green bell pepper
- 1/2 cup chopped onion
- 8 ounces presliced fresh button mushrooms
- 3 cups fat-free, low-sodium chicken broth
- 1 15-ounce can no-salt-added chick-peas, rinsed and drained
- 1 14.5-ounce can no-salt-added diced tomatoes, undrained
- 1 teaspoon dried basil, crumbled
- 1/2 teaspoon dried oregano, crumbled
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon salt
- In a 4-quart stockpot, cook the sausage and garlic over medium heat for 5 minutes, breaking the sausage into small pieces with a spoon as it cooks.
- Stir in the bell pepper, onion, and mushrooms.
- Increase the heat to high.
- Cook until the vegetables have softened, about 6 minutes, stirring occasionally.
- Stir in the remaining ingredients.
- Bring to a boil, covered, about 3 minutes.
- Break 2 to 3 ounces dried vermicelli into small pieces.
- Prepare using the package directions, omitting the salt and oil.
- Drain and add to the soup.
- Lots of pasta makes a very thick, stewy soup; less just adds a nice chew.
- (serves 5, 1 1/3 cups per serving).
- (Per Serving)
- Calories: 214
- Total Fat: 3.0g
- Saturated: 0.5g
- Trans: 0.0g
- Polyunsaturated: 1.0g
- Monounsaturated: 1.0g
- Cholesterol: 18mg
- Sodium: 391mg
- Carbohydrates: 31g
- Fiber: 7g
- Sugars: 7g
- Protein: 14g
- Dietary Exchanges
- 1 1/2 Starch
- 2 Vegetable
- 1 Very Lean Meat
- (Per Serving)
- Calories: 224
- Total Fat: 2.5g
- Saturated: 0.5g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 0.5g
- Cholesterol: 14mg
- Sodium: 314mg
- Carbohydrates: 36g
- Fiber: 6g
- Sugars: 6g
- Protein: 13g
- Dietary Exchanges
- 2 Starch
- 1 Vegetable
- 1 Very Lean Meat
italian turkey sausage, garlic, green bell pepper, onion, fresh button mushrooms, chicken broth, salt, salt, basil, oregano, red pepper, salt
Taken from www.epicurious.com/recipes/food/views/pizza-soup-375601 (may not work)