Chicken and spinach tortellini soup


Chicken and spinach tortellini soup

Servings: 5

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.



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