Tomato Tortelllini Soup

By Joanks

Ingredients

• 1 pkg. (9 oz.) refrigerated cheesse tortellini
• 2 cans (10 3/4 oz. each) reduced-sodium condensed tomato soup, undiluted
• 2 cups vegetable broth
• 2 cups 2% milk
• 2 cups half and half cream
• 1/2 cup chopped oil-packed sun-dried tomatoes
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1 tsp. dried basil
• 1/2 tsp. salt
• 1/2 cup shredded Parmesan cheese
• Additional shredded Parmesan cheese, optional

Preparation

Step 1

Cook tortelllini according to package directions.
Meanwhile in a Dutch oven,combine the soup, broth, milk, cream, tomatoes, and seasonings.
Heat through, stirring frequently.
Drain tortellini and carefully add to soup.
Stir in cheese.
Sprinkle each serving with additional cheese if desired.