Vegetable Wonton Soup

I made this soup for a quick, healthy lunch back in June.

All you need is low-sodium vegetable broth, Annie Chun's frozen mini-wontons (I used the chicken, garlic flavor in this soup), and vegetables for sauteing.

To do:
Heat the vegetable broth while cutting the vegetables.
I used: zucchini, yellow squash, baby portabella mushrooms, purple onion, and garlic. Saute in olive oil for just a minute or two. You want to avoid the veggies becoming soft, because they will continue to cook once put into the broth.
After adding the veggies and several large handfuls of fresh spinach, add the mini-wontons. Cook for just a few minutes and serve.
Super easy!