Ultra Creamy Tortellini Soup

Cook tortellini (al dente is best) in 3 cups of broth and 1 cup of water, as needed. Next, blend together the remaining 1 cup of broth, yogurt, egg yolk, flour, and turmeric. Add the blender mixture to the broth with the cooked (softened) tortellini; the starch they release helps it thicken beautifully. In a small saucepan, pan fry the finely grated garlic in olive oil. Watch it closely as it burns quickly. When the garlic is starting to turn golden brown, remove from heat. When the soup is starting to boil, add the golden garlic and the olive oil as the final step and mix vigorously until well incorporated. Adjust with sea salt and pepper, to taste. Optionally, add fresh mint or thyme and chili flakes for garnish. Enjoy every spoonful!