Tomato Florentine Soup I

• 2 (14.5 ounce) cans chicken broth
• 1 (14.5 ounce) can chopped stewed tomatoes
• 1 (12 fluid ounce) can tomato-vegetable juice cocktail
• 1 (10.75 ounce) can condensed tomato soup
• 1 tablespoon white sugar
• 1 (10 ounce) package frozen chopped spinach
• 1 pinch ground nutmeg
• salt to taste
• ground black pepper to taste
• 1/2 cup cooked macaroni

1. Combine broth, tomatoes, juice, and soup in a saucepan with a wire whisk over medium heat. Add sugar, spinach, nutmeg, and salt and pepper to taste, without thawing spinach. Allow to heat gently 20 minutes on medium-low until spinach is tender. Keep hot without letting it boil.
2. Add cooked pasta and cook for 10 minutes longer.

chicken broth, tomatoes, tomatovegetable juice cocktail, tomato soup, white sugar, spinach, ground nutmeg, salt, ground black pepper, macaroni

Taken from www.allrecipes.com/recipe/13117/tomato-florentine-soup-i/ (may not work)