1 clove finely chopped garlic
1 sm. finely chopped onion
1 stalk celery, chopped
2 carrots, chopped
2 tbsp. butter
6 c. water
4 tsp. chicken bouillon granules
10 oz. cheese filled tortellini
1 tbsp. chopped fresh parsley
1/4 tsp. pepper
1/2 tsp. ground nutmeg

Cover and cook garlic, onion, celery and carrot in butter in 4 quart Dutch oven about 10 minutes, stirring frequently. Add water and bouillon granules. Heat to boiling. Reduce heat. stir in tortellini. Cover and simmer 20 minutes or until tortellini are tender. Stir in parsley, pepper and nutmeg. Cook additional 10 minutes. Top with freshly grated Parmesan cheese.