Tomato Florentine Soup I

Ingredients

• 14.5 ounce canned tomatoes chopped canned
• 29 ounce chicken broth canned
• 10.8 ounce condensed tomato soup canned
• 0.5 cup macaroni cooked
• 10 ounce pkt spinach frozen chopped
• 1 pinch ground nutmeg 
• 6 servings ground pepper black to taste
• 6 servings salt to taste
• 12 fluid ounce tomato-vegetable juice cocktail canned
• 1 tablespoon sugar white

Equipment

• sauce pan
• whisk

Directions

1. Combine broth, tomatoes, juice, and soup in a saucepan with a wire whisk over medium heat.
2. Add sugar, spinach, nutmeg, and salt and pepper to taste, without thawing spinach. Allow to heat gently 20 minutes on medium-low until spinach is tender. Keep hot without letting it boil.
3. Add cooked pasta and cook for 10 minutes longer.