Tortellini Soup & Spinach Chicken Pizza

Ingredients

• Chicken broth - 1 quart
• Italian-seasoned ground turkey or Italian sausage- 1 lb (*like Jennie-O Italian Seasoned Ground Turkey)- if using Weekly Meal Plan, use leftover cooked Italian-seasoned turkey or sausage
• Baby spinach lettuce - 16 oz.
• Grape tomatoes - (1) pint, sliced lengthwise in half
• Refrigerated cheese tortellini pasta - 1 lb
Pizza
• Pizza crust - (1) ready-to-bake
• Condensed tomato soup
• Shredded mozzarella cheese - 8 oz.
• Cooked chicken, chopped- if using Weekly Meal Plan, use leftover cooked balsamic chicken
• Gorgonzola cheese
STAPLES
• Minced garlic - 1 tablespoon

Instructions

Soup
1. Brown turkey or sausage in heated olive oil in dutch oven or large soup pot over medium-high heat
2. Add broth, half of spinach, tomatoes and garlic to bring to boil (you can also add a little white wine for added flavor)
3. Add any water needed to accommodate tortellini
4. Once boiling, add tortellini to cook until al dente
Pizza
5. Heat oven to 400
   (or according to pizza crust instructions)
6. Place pizza crust on baking sheet and brush with tomato soup
7. Top with cheese, spinach, chopped chicken, then Gorgonzola cheese
8. Bake according to directions or until cheese is melted; approximately 12 minutes