To a 4-quart stock pot or dutch oven, add in the stock and rind. Simmer on low, covered, for 30 minutes.
Bring the heat up to a gentle boil, remove the rind and add in the tortellini, cooking per package directions until al dente. 1 minute before the pasta is ready add in the spinach and a grating of nutmeg.
Season with salt and pepper to taste. Ladle into shallow bowls and finish with a grating of parmesan and another grating of nutmeg.
Recipe Courtesy of Megan Mitchell
©2020 Megan Mitchell