In 4-quart Dutch oven, melt butter over medium heat.
Add celery, carrot, onion and garlic; cook, stirring frequently, until crisp-tender.
Stir in water and bouillon cubes.
Heat to boiling.
Reduce heat to low; stir in tortellini.
Cover; simmer about 20 minutes, stirring occasionally, until tortellini are tender.
Stir in parsley, nutmeg and pepper.
Sprinkle individual servings with cheese.
Notes / Tips / Wine Advice:
Next to the ever-popular chicken and beef bouillon cubes, you will now find vegetable bouillon cubes. These cubes are a convenient way to add great flavor in a flash! They’re also a must for people who don’t want to use any animal products.