Tomato Florentine Soup II

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

½ cup chopped carrots

½ cup chopped spinach

½ cup diced zucchini

¼ 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.