Tortellini in Brodo

When coming up with inexpensive meal ideas, soup always comes to mind.  Generally, broth and vegetables come together very quick and don't cost very much to buy.  I came across this soup from Bell'alimento, via La Fuji Mama.  This soup was perfect paired with a freshly baked crusty bread.  And even though we halved the recipe, we still enjoyed the leftovers the next day for lunch.

3 tablespoons Butter
2 Celery Stalks, chopped
1 Onion, chopped
1 Carrot, peeled and chopped
2 Garlic Cloves, minced
8 cups Chicken Broth (I used vegetable broth)
4 cups Water
1 Parmigiano Reggiano Rind, optional (I omitted)
20 ounces Cheese Tortellini
1/2 teaspoon Pepper
1/2 teaspoon Ground Nutmeg
2 tablespoons Parsley, chopped
Parmesan Cheese, grated

Melt the butter over medium heat in a large dutch oven.  When melted, add the celery, onion, carrot, and garlic.  Cover and reduce the heat to low, cooking for 8-10 minutes until the vegetables begin to soften.  Add the broth and water (and rind, if using).  Increase the heat to medium-high and bring to a boil.  When the broth boils, add the pepper and nutmeg.  Stir to combine.  Reduce the heat to low and add the tortellini.  Allow to simmer until the tortellini cooks to al dente.  Once cooked, remove the rind, if you used it.  Add the parsley and stir to combine.  Garnish with fresh Parmesan cheese.