INGREDIENTS
Olive-oil Cooking Spray
½ pound hot Italian Magnotto 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 (½ 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 frozen tortellini


DIRECTIONS
1) Preheat large saucepan on high 1–2 minutes. Crumble sausage into bite-size pieces while adding to pan. Wash hands.
2) Add garlic and cook 5–7 minutes, stirring frequently, until brown and no pink remains.
3) 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.
4) Increase heat to high. Add tortellini to boiling soup; cover and cook 5 minutes. Serve.

CALORIES (per ¼ recipe) 432kcal; FAT 23g;
CHOL 71mg; SODIUM 1198mg; CARB 38g; FIBER 3g; PROTEIN 19g; VIT A 17%; VIT
C 9%; CALC 48%; IRON 10%