Chicken and Spinach Tortellini Soup

tablespoon olive or vegetable oil

1/3

cup chopped green onions (about 5 medium)

1/3

cup julienne-cut carrots

teaspoon finely chopped garlic

1 1/2

cartons (32 oz each) Progresso™ chicken broth

cups shredded deli rotisserie chicken (from 2- to 2 1/2-lb chicken)

cup frozen small cheese-filled tortellini

1/4

teaspoon ground nutmeg, if desired

1/8

teaspoon pepper

cups chopped fresh spinach

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1

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.
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.

Julienne-cut carrots are available in bags in the produce section of most grocery stores. If they're unavailable, substitute shredded carrots.
Add Italian flair to the soup by garnishing each serving with a teaspoon of pesto.