Creamy Tomato Basil Rainbow Tortellini

1. Cook tortellini as directed by package and drain.
2. Meanwhile, melt butter in a large saucepan over medium high heat. Whisk in flour and garlic until combined.
3. While whisking, slowly pour in broth, milk, and heavy cream.
4. Bring to a simmer, reduce heat and whisk in Parmesan cheese.
5. Stir in the tomato, basil and crushed chili pepper flakes. Add salt to taste.
6. Add drained tortellini to the cream mixture and stir until evenly coated. Serve immediately with more freshly grated Parmesan cheese on top.