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Spinach and Tortelloni Soup (Skinny Pasta)

Vegetable cooking spray
2 c Sliced carrots
1/4 c Thinly sliced green onions; with tops
2 Cloves garlic; minced
1 ts Dried basil
32 oz Low-salt chicken broth
1 1/2 c Water
9 oz Tortellini; cheese-filled, with tomato (fresh and low-fat)
3 c Spinach leaves; torn
3 ts Lemon juice; (2 to 3)
1/4 ts Ground nutmeg; or less
1/8 ts Pepper

Spray bottom of large saucepan with oil; heat over medium until hot. Saute carrots, onions, garlic, and basil until onions are tender, about 5 minutes.

Add chicken broth and water to saucepan; heat to boiling. Reduce heat and simmer, covered, 10 minutes.

Heat broth mixture to boiling; stir in tomato and cheese tortelloni; add spinach. Reduce heat and simmer, uncovered, until tortelloni are al dente, about 5 minutes. Season with lemon juice, nutmeg, and pepper.

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