Thread tortellini and vegetables onto 16 skewers. Lay kebabs on a baking sheet and coat with cooking spray. Place under broiler for 4 minutes, keep at least 6 inches from heat. Flip skewers, coat with cooking spray and cook for another 3 to 4 minutes. Remove from heat and serve warm with dipping sauce.
In a medium skillet, cook olive oil and garlic over medium to medium-low heat covered for 10 minutes or until garlic is tender. Cook for another 10 minutes, uncovered until garlic is slightly brown. Smash garlic cloves.
Stir 1 1/2 cups stock and wine into the skillet and bring to a boil. Combine flour and the rest of the stock in a small bowl and slowly add into skillet. Continue boiling and stir continuously until sauce is thick or about 1 minutes. Season with parsley, salt, and pepper.