1 lg. can College Inn chicken broth
9 oz. pkg. Tortellini, with meat
10 oz. pkg. frozen spinach or 1/2 bag fresh spinach
1 carrot, shredded
1 egg, beaten
Parmesan cheese

Bring broth to a boil. Add shredded carrot and tortellini. When the tortelini is "al dente" add the spinach. Right before serving, stir in the beaten egg. Sprinkle cheese on top of individual servings.