Tortellini in a Rosemary-Scented Broth

Crush garlic cloves with the flat of a chef's knife (do not peel). Tuck the garlic, rosemary sprigs and red-pepper flakes into a tea infuser (or cheesecloth bag) and place it in a large saucepan. Add broth and bring to a boil. Boil until reduced to 4 cups, 15 to 20 minutes, skimming off any froth that rises to the surface. Remove the tea infuser (or cheesecloth bag).

Meanwhile, cook tortellini in a large pot of boiling salted water. Following package directions, cook until tender. Drain the tortellini and add to the infused broth. Ladle into bowls and serve with Parmesan, if desired, and a grinding of pepper.