Tomato Tortellini Soup

By á-47

Ingredients

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

Preparation

Step 1

Cook tortellini according to the package directions.

Meanwhile, in a dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently.

Drain the tortellini, carefully add to the soup. Stir in cheese.

sprinkle each serving with additional cheese if desired.

Yield: 2 1/2 qts (10 servings)