Tortellini Soup

By phowley

Ingredients

• 1 tbsp olive oil
• 2 medium ribs celery, diced
• 1 medium carrot, diced
• 1 medium onion, diced
• 4 cloves garlic, finely chopped
• 3 cans (14 oz each) fat-free chicken broth
• 1 pkg (9 oz) refrigerated 3-cheese tortellini
• 1 can (19 oz) cannellini beans, rinsed
• 2 c water
• 1 bag (6 oz) fersh baby spinach
• 1/2 to 1 tsp nutmeg
• 1/2 tsp pepper

Preparation

Step 1

Heat oil in a 4-qt saucepan over medium-low heat.
Stir in celery, carrot, onion, and garlic, cover and cook 10 minutes until soft.
Add broth and 2 cups water.
Bring to a boil.
Stir in tortellini and simmer as package directs.
Stir in remaining ingredients, heat through.