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
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.