Ingredients

• 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 medium heat until hot. Saute carrots, green onions, garlic, and basil until onions are tender, about 5 minutes.
2. Add chicken broth and water to saucepan; heat to boiling. Reduce heat and simmer, covered, 10 minutes.
3. Heat broth mixture to boiling; stir in torellini and spinach. Reduce heat and simmer, uncovered, until tortellini are al dente, about 5 minutes. Stir in lemon juice, nutmeg and pepper.