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.

Bon Appetit!