Step 1

In a large pot, melt the butter over medium-low heat.

Step 2

When melted, add the celery, onion, carrot & garlic.

Step 3

Cover and reduce heat to low and cook for approximately 8-10 minutes until vegetables begin to soften.

Step 4

Add the chicken broth, water, parmesan cheese rind and increase heat to medium-high and bring to a boil.

Step 5

When broth boils, add salt (to taste), pepper and nutmeg. Stir to combine.

Step 6

Reduce heat to low and add tortellini. Simmer until tortellini cooks to al dente according to package directions.

Step 7

Once cooked, remove the rind, and add the baby spinach.

Step 8

Stir to combine then serve with freshly grated Parmigiano Reggiano!