Ingredients
2tspbutter
2stalkscelery,chopped
1smallonion,chopped
1carrot,peeled & chopped
2clovesgarlic,minced
8cupschicken broth,or vegetable broth
3cupswater
1small Parmigiano Reggiano rind,optional
18ozspinach cheese tortellini
½tspground pepper,fresh
½tspground nutmeg
2cupsbaby spinach
salt,to taste
Parmigiano Reggiano,grated, optional
Preparation
In a large pot, melt the butter over medium-low heat.
When melted, add the celery, onion, carrot & garlic.
Cover and reduce heat to low and cook for approximately 8 to 10 minutes until vegetables begin to soften.
Add the chicken broth, water, parmesan cheese rind and increase heat to medium-high and bring to a boil.
When broth boils, add salt (to taste), pepper and nutmeg. Stir to combine.
Reduce heat to low and add tortellini. Simmer until tortellini cooks to al dente according to package directions.
Once cooked, remove the rind, and add the baby spinach.
Stir to combine then serve with freshly grated Parmigiano Reggiano!
