Chicken Spinach and Tortellini Soup

By GratefulSea

Fast and yummy! Photo is my own.

Ingredients

• 1 tablespoon olive or vegetable oil
• 1/3 cup chopped green onions (about 5 medium)
• 1/3 cup julienne carrots (1-1/2 x
• 1/4 x 1/4 inch)
• 1 teaspoon finely chopped garlic
• 6 cups chicken broth (6-8 cups?)
• 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

Preparation

Step 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.


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.


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