Tortellini In Brodo

• 3 Tablespoons Unsalted Butter
• 2 stalks Celery, Chopped
• 1 whole Small Onion, Chopped
• 1 whole Carrot, Peeled And Chopped
• 2 cloves Garlic, Minced
• 8 cups Chicken Broth
• 4 cups Water
• 1 piece Small Parmigiano Reggiano Rind
• 1/2 teaspoons Pepper
• 1 pinch Ground Nutmeg
• 20 ounces, weight Cheese Filled Tortellini
• 2 Tablespoons Flat-leaf Italian Parsley, Chopped
• 2 Tablespoons Parmigiano-Reggiano, Grated

1. 1. Into a large Dutch oven, melt the butter over medium-low heat. When melted, add the celery, onion, carrot and garlic. Cover and reduce heat to low and cook for approximately 8-10 minutes until vegetables begin to soften.
2. 2. Add the broth, water and cheese rind and increase heat to medium-high and bring to a boil. When broth boils, add pepper and nutmeg. Stir to combine. Reduce heat to low and add the tortellini. Allow to simmer until tortellini cooks to al dente (follow package instructions for timing).
3. 3. Once cooked, remove the cheese rind. Add the parsley. Stir to combine. Garnish with freshly grated Parmigiano Reggiano!

butter, stalks celery, onion, carrot, garlic, chicken broth, water, pepper, ground nutmeg, weight cheese, parsley

Taken from tastykitchen.com/recipes/soups/tortellini-in-brodo/ (may not work)