Green Fettuccine and Spinach Soup

8 ounces spinach fettuccine

3 T. olive oil, divided 1 T. and 2 T.

1 yellow onion, chopped

4 cloves garlic, minced

8 cups chicken broth, homemade or canned, more is needed

1–10-ounce package frozen chopped spinach

1 1/2 cup cubed cooked ham or chicken

1/2 t. ground nutmeg

1/2 t. salt

1/4 t. pepper

1/2 c. freshly grated Parmesan cheese

1. Cook the fettuccine and drain.  Toss with 1 T. olive oil. 
2. In a large saucepan, heat 2 T. oil, add onion and sauté for 3 minutes or until soft.
3. Add garlic and continue 2 minutes more.
4. Add stock, cover, bring to a boil over high heat.
5. Add the spinach, ham or chicken, nutmeg, salt & pepper.
6. Bring to a boil, then reduce the heat to moderate and cook, uncovered, 3 to 4 minutes.
7. Stir in fettuccine and heat until warmed through (about 1 minute).
8. Ladle the soup into bowls and serve with the Parmesan cheese.