Supreme Pizza Soup
Makes 8 cups
1/2 lb bulk Italian sausage
1pkg diced pepperoni (6oz)
2 tbsp olive oil
2c halved button mushrooms
1c diced red onion
1/2 c diced red bell pepper
1/2 c diced green bell pepper
1 Tbsp minced garlic
1 tsp dried Italian seasoning
1/2 tsp red pepper flakes
salt & pepper to taste
3 cans diced tomatoes in juice (14.5oz each)
1c low sodium chicken broth
1/4c canned whole black olives, halved
Brown sausage & pepperoni in oil in a large pot over med-high heat, about 5 minutes; drain on a paper towel lined paper plate. Pour off all but 1 Tbsp of drippings & return pot to burner.
Add mushrooms & saute until they release their juices; 3 minutes. Add onion, peppers, garlic, Italian seasoning & pepper flakes; cook until veggies are soft, about 5 minutes. Season with salt & pepper.
Stir in tomatoes, broth & olives, along with the reserved meat mixture. Simmer soup until heated through, 10-12 minutes.
Per Cup: 181 calories, 13g total fat, 843 mg sodium, 12g carbs, 1g fiber, 7g protein
Cheesy Garlic Bread
Makes 8 wedges
2 Tbsp unsalted butter
1 Tbsp minced garlic
1 pre-made pizza crust, such as Boboli (12-inch)
5oz fresh mozzarella, sliced
salt & pepper to taste
1Tbsp. thinly sliced fresh basil
2 tsp. chopped fresh parsley
Preheat oven to 450
Melt butter with garlic in a small saucepan over low heat; brush over pizza crust, then top with mozzarella, salt & pepper.
Bake bread directly on the oven rack until cheese is melted and bubbly, 10 minutes. Remove bread from oven, sprinkle with basil & parsley. Slice into 8 wedges.
Per Slice: 218 calories, 9g total fat, 325mg sodium, 24g carbs, 1g fiber, 8g protein.
**Soup: I think I would leave the pepperoni out of the soup next time, it was a bit rich for me and I think the sausage would be enough. I also didn't use the oil, their was enough fat in the sausage to cook it. I added an extra cup of broth also to make it less thick and more soup like.
**Bread: I used 2 - 8" boboli shells & divided everything between them. This was good, but I think plain old garlic bread would be just as good!
Thanks to my good friend Debbie Batista for passing these recipes along to me yesterday, they will stay in my collection...Yummy!!
Makes 8 cups
1/2 lb bulk Italian sausage
1pkg diced pepperoni (6oz)
2 tbsp olive oil
2c halved button mushrooms
1c diced red onion
1/2 c diced red bell pepper
1/2 c diced green bell pepper
1 Tbsp minced garlic
1 tsp dried Italian seasoning
1/2 tsp red pepper flakes
salt & pepper to taste
3 cans diced tomatoes in juice (14.5oz each)
1c low sodium chicken broth
1/4c canned whole black olives, halved
Brown sausage & pepperoni in oil in a large pot over med-high heat, about 5 minutes; drain on a paper towel lined paper plate. Pour off all but 1 Tbsp of drippings & return pot to burner.
Add mushrooms & saute until they release their juices; 3 minutes. Add onion, peppers, garlic, Italian seasoning & pepper flakes; cook until veggies are soft, about 5 minutes. Season with salt & pepper.
Stir in tomatoes, broth & olives, along with the reserved meat mixture. Simmer soup until heated through, 10-12 minutes.
Per Cup: 181 calories, 13g total fat, 843 mg sodium, 12g carbs, 1g fiber, 7g protein
Cheesy Garlic Bread
Makes 8 wedges
2 Tbsp unsalted butter
1 Tbsp minced garlic
1 pre-made pizza crust, such as Boboli (12-inch)
5oz fresh mozzarella, sliced
salt & pepper to taste
1Tbsp. thinly sliced fresh basil
2 tsp. chopped fresh parsley
Preheat oven to 450
Melt butter with garlic in a small saucepan over low heat; brush over pizza crust, then top with mozzarella, salt & pepper.
Bake bread directly on the oven rack until cheese is melted and bubbly, 10 minutes. Remove bread from oven, sprinkle with basil & parsley. Slice into 8 wedges.
Per Slice: 218 calories, 9g total fat, 325mg sodium, 24g carbs, 1g fiber, 8g protein.
**Soup: I think I would leave the pepperoni out of the soup next time, it was a bit rich for me and I think the sausage would be enough. I also didn't use the oil, their was enough fat in the sausage to cook it. I added an extra cup of broth also to make it less thick and more soup like.
**Bread: I used 2 - 8" boboli shells & divided everything between them. This was good, but I think plain old garlic bread would be just as good!
Thanks to my good friend Debbie Batista for passing these recipes along to me yesterday, they will stay in my collection...Yummy!!
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