Tomato Tortellini Soup

By pammy_k

Ingredients

• 1 pkg. (9 oz.) refrigerated cheese 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 Pamesan cheese
• Additional shredded Parmesan cheese, optional

Details

Servings 10

Preparation

Step 1

Cook tortellini according to package directions.

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