Tortellini Soup

TORTELLINI SOUP

2 cloves garlic, finely chopped
2 med. stalks celery, chopped (about 1 cup)
1 sm. onion, chopped (about 1/4 cup)
1 med. carrot, chopped (about 1/2 cup)
3 Tbsp. margarine or butter
8 cups chicken broth
4 cups water
2 pkg. (10 oz. each) dried cheese-filled tortellini
2 Tbsp. chopped fresh parsley
1 tsp. freshly grated nutmeg
1/2 tsp. pepper
Freshly grated Parmesan cheese

Cover and cook garlic, celery, onion and carrot in margarine in 6 quart Dutch oven over medium-low heat 10 minutes. Stir in chicken broth and water. Heat to boiling; reduce heat. Stir in tortellini. Cover and simmer 20 minutes, stirring occasionally, until the tortellini are tender. Stir in parsley, nutmeg and pepper. Cover and cook 10 minutes. Top each serving with grated cheese. Makes 8 servings.