Chicken and Spinach Tortellini Soup

Ingredients

• 1 tablespoon olive or vegetable oil
• 1/3 cup chopped green onions (about 5 medium)
• 1/3 cup julienne-cut carrots
• 1 teaspoon finely chopped garlic
• 6 cups chicken broth
• 2 cups shredded deli rotisserie chicken (from 2- to 2.5- 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 4.5 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.