Heat olive oil in a soup pot over medium heat.

Sauté onions for 3 minutes until softened.

Add minced garlic, diced carrots, and diced celery to the pot.

Cook for an additional 5 minutes, stirring occasionally.

Pour in chicken broth and water.

Bring the mixture to a boil.

Add refrigerated tortellini to the boiling soup.

Reduce heat and simmer for 7 minutes, or until tortellini are cooked through.

Stir in dried parsley and ground nutmeg.

Season with salt and pepper to taste.

Serve hot, garnished with grated Parmesan cheese.

Optional: Serve with biscuits.