Chicken and Spinach Tortellini Soup

 

1

tablespoon olive or vegetable oil

1/3

cup chopped green onions (about 5 medium)

1/3

cup julienne carrots (1 1/2x1/4x1/4 inch)

1

teaspoon finely chopped garlic

6

cups Progresso® chicken broth (from two 32-oz cartons)

2

cups shredded deli rotisserie chicken (from 2- to 2 1/2-lb 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, 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 are tender.
• 3 Stir in nutmeg, pepper and spinach. Cover; cook 2 to 3 minutes or until spinach is hot.