Ingredients
1 package (9 ounces) refrigerated cheese tortellini
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
2 cups vegetable broth
1 cups milk
3 cups half-and-half cream
½ cup chopped oil-packed sun-dried tomatoes
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried basil
½ teaspoon salt
½ cup shredded Parmesan cheese
Additional shredded Parmesan cheese for garnish, optional
Preparation
Prepare the tortellini according to package directions. Meanwhile, in a stock pot, combine the soup, broth, milk, half-and-half, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in ½ cup Parmesan cheese. Sprinkle each serving with additional cheese if desired.
