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Tomato Tortellini Soup

Ingredients:

1 PKG. (9 OZ) Refrigerated cheese tortellini
2 cans (10 oz each) condensed tomato soup, undiluted
2 cups vegetable broth
2 cups 2% milk
2 cups half and half cream
½ cup chopped oil-packed sun-dried tomatoes
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. dried basil
½ tsp. salt
½ cup shredded Parmesan cheese

Directions:

Cook tortellini according to package directions

Meanwhile, in a Dutch oven, combine 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.

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