Redolent of garlic, this soup is especially comforting when you’re feeling a bit under the weather.

• 1 clove garlic
• 1-1/2 cups chicken broth*
• ½ cup fresh or frozen cheese or meat tortellini
• ½ cup broccolini** or broccoli crown cut in small pieces
• ¼ cup thin carrot slices
• Salt and freshly ground black pepper
• Grated Parmigiano-Reggiano or Pecorino Romano cheese (optional)

1. Thinly slice the garlic clove lengthwise, then cut the slices in slivers. Combine the broth with the garlic in a small saucepan. Over high heat, bring to a boil. Reduce the heat to medium and simmer 5 minutes.

2. Add the tortellini, broccolini and carrot, and cook a few minutes longer until the vegetables are tender. Season to taste with salt and pepper. Sprinkle with cheese if you like.

*If using canned broth, replace ½ cup of the broth with water.

** Broccolini--a hybrid of broccoli and Chinese kale--comes in small bunches, ideal for small-scale cooking.