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|
|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.
picture from bettycrocker.com