In a large pot, melt the butter over medium-low heat., add the celery, onion, carrot & garlic.
Cover and reduce heat to low and cook for approximately 8-10 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 add the baby spinach.