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Put a large pot of water on to boil.
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.
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.
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