Yield: 6 servings

2 T olive oil
2 c blanched broccoli flowerettes
1/2 c chopped onion
1 clove garlic, minced

1/2 c chicken stock
1 # fresh tortellini, cooked
1/4 c heavy cream

3 T grated parmesan cheese

TT salt and pepper- season to  your own preference

Sauté the broccoli, onion and garlic in the 2 T olive oil until the onion wilts, 5 minutes.  Add the chicken stock, the cooked tortellini and the heavy cream.  Bring to a simmer and heat the pasta through, 3 minutes.  Remove from heat and toss with the parmesan cheese and adjust the salt and pepper to your taste.

Optional: stir 2-4 T Pesto in with the parmesan cheese gives it a winning taste!

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