again. Its super easy and healthy. Try it!
| 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 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 |
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.
yumyum!
picture from bettycrocker.com
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