Chicken and spinach tortellini soup
Preparation time: 1 hr
1 tablespoon olive or vegetable oil
5 medium green onions, chopped (1/3 cup)
1/3 cup julienne carrots (from 10-oz bag)
2 cloves garlic, finely chopped
6 cups chicken broth
2 cups shredded cooked chicken
1 cup frozen small cheese-filled tortellini
1/4 teaspoon ground nutmeg, if desired
1/8 teaspoon pepper
3 cups chopped fresh spinach
1. In 4 1/2- to 5-quart Dutch oven or saucepan, heat oil over medium-high heat. Cook onions, carrots and garlic in oil 3 to 4 minutes, stirring frequently, until onions are softened.
2. Stir in broth and chicken. Heat to boiling. Stir in tortellini; reduce heat to medium. Cover; cook 3 to 5 minutes or until tortellini is tender.
3. Stir in nutmeg, pepper and spinach. Cover; cook 2 to 3 minutes or until spinach is hot.