Tomato Florentine Soup I

Ingredients

• 2 (14.5 ounce) cans chicken broth
• 1 (14.5 ounce) can chopped stewed tomatoes
• 1 (12 fluid ounce) can tomato-vegetable juice cocktail
• 1 (10.75 ounce) can condensed tomato soup
• 1 tablespoon white sugar
• 1 (10 ounce) package frozen chopped spinach
• 1 pinch ground nutmeg
• salt to taste
• ground black pepper to taste
• 1/2 cup cooked macaroni

Directions

Combine broth, tomatoes, juice, and soup in a saucepan with a wire whisk over medium heat. 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.

Add cooked pasta and cook for 10 minutes longer.