Oriental Spinach & Chicken Tortelloni Soup
4-14 1/2 oz. cans reduced sodium chicken broth
1 C. thinly sliced onions
6 thin peeled gingerroot slices
1-9 oz. pkg. Di Giorno lemon chicken tortelloni in cracked black pepper pasta, cooked and drained
2 qts. (8 C.) baby spinach leaves
Bring broth, onions and ginger to boil in large saucepan. Remove ginger; discard. Add pasta and spinach; mix well. Serve immediately.