14 ounces vegetable stock
2 tablespoons flour
1 tablespoon olive oil
3 cloves garlic sliced
1 cup of shredded fontina cheese or 3/4 cup of grated Parmesan cheese
1 tablespoon fresh tarragon or 1 tsp dried tarragon
1/8 teaspoon salt
4 cups of diced vegetables, consisting of broccoli, carrots, peas
16 ounces of frozen cheese.
How to Make :
- Cook water in a pan.
- Stir the broth and flour in a small bowl and heat the oil in a large skillet.
- Add the garlic and cook, stir until browned and put the mixture of broth into it, let it boil and then Reduce the heat, add cheese, tarragon, and salt.
- Add vegetables and tortellini into hot water, cook until both are soft and Drain.
- Enter into a pan with sauce and stir until mixed.
- Lift and serve.