- 2 cups chicken stock
- 1 (8 ounce) can tomato sauce
- 1 cup tomato juice
- 1 (6 ounce) can tomato paste
- 1 tablespoon white sugar
- 2 stalks celery, chopped
- 1/2 cup chopped carrots
- 1/2 cup chopped spinach
- 1/2 cup diced zucchini
- 1/4 pound cooked pasta
- 1 pinch ground nutmeg
- salt and pepper to taste
- In a large saucepan over medium heat, combine the stock, tomato sauce, tomato juice, tomato paste and sugar. Whisk these ingredients together, then add the celery, carrots, spinach, zucchini and pasta.
- Simmer over medium low heat for 30 minutes, or until all vegetables are to desired tenderness. Season with nutmeg, salt and pepper to taste.