• 1 tablespoon olive or vegetable oil
• 5 medium chopped green onions
• 1/3 cup julienne strips carrots
• 1 teaspoon garlic powder
• 6 cups chicken broth
• 2 cans shredded chicken (2 cups)
• 1 cup “ready to heat” cheese filled tortellini (from Hugo’s Dairy Case)
• 1/8 teaspoon pepper
• 3 handfuls chopped spinach

Heat oil in 4 ½ to 5 quart Dutch oven over medium-high heat. Cook onions, carrots and garlic in oil 3 to 4 minutes, stirring frequently, until onions are softened.

Stir in broth and chicken. Heat to boiling. Stir in tortellini; reduce heat to medium. Cover and simmer gently 3 to 5 minutes or until tortellini are tender.

Mix in pepper and spinach. Cover and cook 2 to 3 minutes or until spinach is hot. Wonderful!

5 servings