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 (from 10-oz bag)

2

cloves garlic, finely chopped

6

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

2

cups shredded chicken

1

cup frozen cheese-filled tortellini (from 19-oz bag)

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 is tender.
• 3 Stir in nutmeg, pepper and spinach. Cover; cook 2 to 3 minutes or until spinach is hot.