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.