Tortellini Soup

2 Tbsp butter
1 medium carrot, chopped (1/2 c)
1 small onion, chopped (1/4 c)
1 garlic clove, finely chopped
6 c water
2 vegetable bouillon cubes
2 1/2 c (10 oz) dried cheese tortellini
1 Tbsp chopped fresh parsley
1/2 tsp ground nutmeg
1/4 tsp pepper
freshly grated Parmesan cheese

In a stockpot, melt butter over medium heat. Add carrot, onion and garlic; cook, stirring frequently, until crisp-tender. Stir in water and bouillon cubes. Bring to a boil; reduce heat and stir in tortellini. Cover and simmer 20 minutes, stirring occasionally, until tortellini are tender. Stir in spices; sprinkle each individual serving with Parmesan cheese.

NOTES
Original source unknown, possibly Betty Crocker.
Untried.