SPINACH AND TORTELLINI SOUP

Ingredients

• Yield: 6 servings (about 1 cup each)

Vegetable cooking spray

• - 2 cups sliced carrots

• - 1/4 cup sliced green onions and tops

• - 2 cloves garlic, minced

• - 1 teaspoon dried basil leaves

• - 2 cans (15 ounces each) reduced-sodium chicken broth

• - 1-1/2 cups water

• - 1 package (9 ounces) fresh low-fat tomato and cheese torellini

• - 3 cups torn spinach leaves

• - 2-3 teaspoons lemon juice

• - 1/8 - 1/4 teaspoon ground nutmeg

• - 1/8 teaspoon pepper

Directions

1. Spray bottom of large saucepan with cooking spray; heat over

2. medium heat until hot. Saute carrots, green onions, garlic,

3. and basil until onions are tender, about 5 minutes.

4. Add chicken broth and water to saucepan; heat to boiling.

5. Reduce heat and simmer, covered, 10 minutes.

6. Heat broth mixture to boiling; stir in torellini and spinach.

7. Reduce heat and simmer, uncovered, until tortellini are al

8. dente, about 5 minutes. Stir in lemon juice, nutmeg and pepper.