This is a family favorite in the Fall and Winter. I like to freeze the left overs in small individual containers. It's a very easy and fast.
from Woman's Day Magazine 4 March 2003
Serves 4 as a main dish
Active: 15 minutes
Total Time: 30 minutes
Sprinkle the soup with finely shredded Parmesan cheese and accompany with crusty Italian bread.
1 Tbsp olive oil
2 medium ribs celery, diced
1 medium carrot, diced
1 medium onion, diced
4 cloves garlic, finely chopped
3 cans (14 oz each) fat-free- chicken broth
1 pkg (9 oz) refrigerated tortellini (I like to Italian Sausage, but the 3 cheese is good too.)
1 can (15 oz) cannellini beans, rinsed
1 bag (6 oz) fresh baby spinach
1/2 to 1 tsp nutmeg
1/2 tsp pepper
Heat oil in a 4-qt saucepan over medium-low heat. Stir in celery, carrot, onion and garlic. Saute until soft. Add broth and 2 cups water.
Bring to a boil; stir in tortellini and simmer as package directs. Stir in remaining ingredients; heat through.