1 pkg. 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 cream
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
Cook tortellini according to package.
Meanwhile, on the stovetop combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle additional cheese to each serving if desired.
This was a really good soup and really easy to make. I did, however, make a few changes because I didn't have some things. I used 1% milk instead of 2%, I couldn't find any sun-dried tomatoes so I just cut some fresh ones into the soup and I used an Italian seasoning with basil in it because I didn't have just basil. It still turned out really good though!!
