Ingredients
1 package (9 ounces) refrigerated cheese tortellini2 cans (10-3/4 ounces each) reduced-sodium condensed tomato soup, undiluted2 cups vegetable broth2 cups 2% milk2 cups half-and-half cream1/2 cup chopped oil-packed sun-dried tomatoes1 teaspoon onion powder1 teaspoon garlic powder1 teaspoon dried basil1/2 teaspoon salt1/2 cup shredded Parmesan cheeseAdditional shredded Parmesan cheese, optional
Preparation
Cook tortellini according to package directions.
Meanwhile, in a Dutch oven, combine the 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.
