Pizza Soup

Directions

1. 1
   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.
2. 2
   Stir in the bell pepper, onion, and mushrooms.
3. 3
   Increase the heat to high.
4. 4
   Cook until the vegetables have softened, about 6 minutes, stirring occasionally.
5. 5
   Stir in the remaining ingredients.
6. 6
   Bring to a boil, covered, about 3 minutes.
7. 7
   Break 2 to 3 ounces dried vermicelli into small pieces.
8. 8
   Prepare using the package directions, omitting the salt and oil.
9. 9
   Drain and add to the soup.
10. 10
    Lots of pasta makes a very thick, stewy soup; less just adds a nice chew.
11. 11
    (serves 5, 1 1/3 cups per serving).
12. 12
    (Per Serving)
13. 13
    Calories: 214
14. 14
    Total Fat: 3.0g
15. 15
    Saturated: 0.5g
16. 16
    Trans: 0.0g
17. 17
    Polyunsaturated: 1.0g
18. 18
    Monounsaturated: 1.0g
19. 19
    Cholesterol: 18mg
20. 20
    Sodium: 391mg
21. 21
    Carbohydrates: 31g
22. 22
    Fiber: 7g
23. 23
    Sugars: 7g
24. 24
    Protein: 14g
25. 25
    Dietary Exchanges
26. 26
    1 1/2 Starch
27. 27
    2 Vegetable
28. 28
    1 Very Lean Meat
29. 29
    (Per Serving)
30. 30
    Calories: 224
31. 31
    Total Fat: 2.5g
32. 32
    Saturated: 0.5g
33. 33
    Trans: 0.0g
34. 34
    Polyunsaturated: 0.5g
35. 35
    Monounsaturated: 0.5g
36. 36
    Cholesterol: 14mg
37. 37
    Sodium: 314mg
38. 38
    Carbohydrates: 36g
39. 39
    Fiber: 6g
40. 40
    Sugars: 6g
41. 41
    Protein: 13g
42. 42
    Dietary Exchanges
43. 43
    2 Starch
44. 44
    1 Vegetable
45. 45
    1 Very Lean Meat