From my Pillsbury cookbook

This soup is sort of expensive to make but it was SO WORTH IT!  Absolutely yummy and perfect for a cold week of winter!  Very easy to make too!

Prep time: 20 minutes

Start to Finish: 35 minutes

5 Servings

INGREDIENTS:

1 Tbl olive or vegetable oil

1/3 cup chopped green onions, include the white parts (about 5 medium)

1/3 cup julienne carrots

1 teaspoon finely chopped garlic

6 cups chicken broth (about 2 cartons)

2 cups shredded deli rotisserie chicken

1 cup frozen small cheese-filled tortellini

1/4 teaspoon ground nutmeg, if desired

3 cups chopped fresh baby spinach

1.  In a dutch oven (large stock pot) heat oil over medium-high heat.  Cook onions, carrots and garlic in oil for 3 – 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.

MMMMMMMM…….I REALLY LOVED this one and will definitely make it again, was great the rest of the week for lunches too!