Chicken and Spinach Tortellini Soup

• 1 tablespoon olive oil or 1 tablespoon vegetable oil
• 13 cup chopped green onion (about 5 medium)
• 13 cup julienne-cut carrot (or shredded carrots)
• 1 teaspoon finely chopped garlic
• 6 cups chicken broth
• 2 cups shredded deli rotisserie chicken
• 1 cup frozen small cheese-filled tortellini
• 14 teaspoon ground nutmeg (optional)
• 18 teaspoon pepper
• 3 cups chopped fresh spinach

1. In a 4 1/2- to 5-quart Dutch oven, heat oil over med-high heat.
2. Cook onions, carrots, and garlic in oil for 3-4 minutes, stirring frequently, until onions are softened.
3. Stir in broth and chicken; heat to boiling.
4. Stir in tortellini; reduce heat to medium.
5. Cover; cook 3-5 minutes or until tortellini are tender.
6. Stir in nutmeg, pepper, and spinach.
7. Cover ; cook 2-3 minutes or until spinach is hot; taste and adjust seasoning with salt and pepper.

olive oil, green onion, juliennecut carrot, garlic, chicken broth, deli rotisserie chicken, tortellini, ground nutmeg, pepper, fresh spinach

Taken from www.food.com/recipe/chicken-and-spinach-tortellini-soup-485189 (may not work)