Tender spinach and carrots team with cheese tortellini in this Italian-inspired soup. Serve it piping hot for a quick and hearty supper.

• 1/2 pound ground turkey or ground chicken
• 1 cup chopped carrots
• 1/2 cup chopped onion
• 3 tablespoons tomato paste
• 1 carton (4 cups) reduced-sodium chicken broth
• 1 can (14.5 oz.) diced tomatoes with basil, garlic and oregano
• 1/4 teaspoon pepper
• 2 1/2 cups (or 1/2 of 20 oz. pkg.) refrigerated cheese-filled tortellini
• 2 cups baby spinach leaves or chopped zucchini

1. In large saucepan, cook ground turkey or chicken, carrots and onion over medium heat until the meat is no longer pink, stirring frequently to break meat into bite-sized pieces. Drain off any fat, carefully keeping meat and vegetables in saucepan and pouring off any liquid.

2. Stir tomato paste into meat mixture. Cook and stir for 1 minute.

3. Stir broth, undrained tomatoes and pepper into mixture in saucepan. Bring to boiling over high heat.

4. Stir in tortellini. Return to boiling. Reduce heat slightly.

5. Gently boil, uncovered, for 7 to 9 minutes or until tortellini is nearly tender.

6. Stir in spinach leaves or zucchini. Ladle into 6 serving bowls.