5cupsmixed veggies, cut upsuch as carrots, broccoli, snap peas, or cauliflower
2cloves garlic, minced
3 tablespoonsall purpose flour
114 ounce canreduced-sodium chicken broth
1cupshredded Parmesan cheese
1tablespoon chopped fresh thyme
salt and pepper to taste
Bring a large pot of water to boil. Add in the tortellini and veggies. Cook for 4-5 minutes until al dente. Drain, reserving ½ cup of cooking liquid, and set aside.
Return the pot to the stove and heat butter over medium heat. Add garlic and cook for 1 minute. Whisk in flour and cook until lightly browned, about 2 minutes. Add in the broth and bring mixture to simmer. Turn off heat and stir in cheese and thyme until combined. Season with salt and pepper to taste.
Pour the veggies and tortellini into the cheese sauce. Toss to combine adding reserved cooking liquid if needed. Top with shredded parmesan cheese (optional).
Substitute a 16 ounce bag of frozen veggies instead of fresh. You can also use whatever flavor of tortellini or fresh herbs you like.
Recipe courtesy of This Delicious House. Sign up for more recipes today at https://thisdelicioushouse.com