1 14 oz. can vegetable brother or reduced sodium chicken broth

2 tablespoons all-purpose flour

1 tablespoon extra-virgin olive oil

3 cloves garlic, sliced

1 cup shredded fontina cheese or 3/4 cup shredded parmesan cheese

1 tablespoon chopped fresh tarragon, dill or chives, or 1 teaspoon dried tarragon

1/8 teaspoon salt

4 cups chopped vegetables (such as broccoli, carrots, and snap peas) or 16 oz bag frozen mixed vegetables

1 16 oz package frozen cheese tortellini

1. Put a large pot of water on to boil

2. Meanwhile, whisk broth and flour in a small bowl. Heat oil in a large skillet over medium heat. Add garlic and cook, stirring, until just beginning to brown, 1 to 2 minutes. Add the broth mixture to the pan, bring to a boil and cook, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, about 3 minutes.  Remove from the heat and stir in cheese, tarragon (or dill or chives) and salt. 

3. Add vegetables and tortellini to the boiling water; return the water to a simmer and cook until the vegetables and tortellini are tender, 3 to 5 minutes. Drain; add to the pan with the sauce and stir to coat.