- 4 cups reduced-sodium chicken broth
- 2 garlic cloves, smashed
- 3 large thyme sprigs
- 2 (2- by 1-inch) strips lemon zest
- 1 (16-to 20-ounces) package refrigerated, frozen, or dried cheese tortellini
- 2 teaspoons cornstarch
- 2/3 cup heavy cream
- 1 bunch asparagus (3/4 pound), trimmed and thinly sliced diagonally
- 1/2 cup grated Parmigiano-Reggiano
- Boil broth with garlic, thyme, zest, and 1/4 teaspoon pepper in a large heavy skillet until reduced to about 1 cup, about 6 minutes. Discard thyme sprigs and zest.
- Meanwhile, cook tortellini in a pasta pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water) according to package directions. Drain.
- Stir cornstarch into cream, then whisk into broth. Bring to a simmer, whisking, then continue to simmer 1 minute. Add asparagus and simmer until crisp-tender, about 2 minutes. Stir in cheese and tortellini and cook, gently stirring, until heated through.