Ingredients

The following ingredients have 8 Servings
  • 1 package (9 oz) refrigerated cheese tortellini
  • 2 cans (10 3/4 oz each) reduced-sodium condensed tomato soup, undiluted
  • 2 cups vegetable broth
  • 2 cups milk
  • 2 cups half-and-half
  • 1/2 cup chopped oil-packed sun-dried tomatoes, drained
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 cup shredded Parmesan cheese
  • additional Parmesan cheese, for serving

Instruction

  • Cook the tortellini according to package directions. Drain and reserve.
  • Meanwhile, in a Dutch oven or large soup pot, combine the soup, broth, milk, half and half, tomatoes, onion powder, garlic powder, basil and salt. Heat completely, stirring often.
  • Carefully add the tortellini and the 1/2 cup Parmesan cheese. Serve topped with additional Parmesan, if desired.