Broccoli Cheddar Tortelloni Soup

Heat 1 TBSP butter (2 TBSP for 4 servings) in a large pot over medium-high heat until melted. Stir in half the panko, ¼ tsp garlic powder, and a pinch of salt (all the panko and ½ tsp garlic powder for 4). Cook, stirring, until panko is golden brown and toasted, 3-4 minutes. Turn off heat; transfer to a small bowl and set aside. Wipe out pot.

Melt 2 TBSP butter (4 TBSP for 4 servings) in same pot over medium-high heat. Add diced onion, 1 tsp salt (2 tsp for 4), and a pinch of pepper. Cook, stirring, until softened and lightly browned, 4-5 minutes. Stir in remaining garlic powder; cook until fragrant, 30 seconds.

Add 2 TBSP flour (4 TBSP for 4 servings) to same pot; stir until lightly browned, 1-2 minutes. Gradually stir in 1 cup milk (2 cups for 4) until fully incorporated. Add stock concentrate and 2½ cups water (4 cups for 4). Season generously with salt and pepper. Bring to a simmer and cook, stirring occasionally, until thickened, 6-10 minutes.

Once soup has thickened, stir in broccoli. Cook, stirring occasionally, 2 minutes. Add tortelloni and cover pot, then reduce heat to medium low. Cook, stirring occasionally, until broccoli is very tender and tortelloni are cooked through, 3-4 minutes more. Reduce heat to low, then stir in cream cheese and cheddar until melted. (If soup gets too thick, just add a splash of water.)