Chicken and Spinach Tortellini Soup
Ingredients:
Ingredients:
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 |
Directions:
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. |