Cheese Tortellini and Sun-Dried Tomato Soup

Ingredients

1 package (9 ounces) refrigerated cheese tortellini
2 cans (10-3/4 ounces each) reduced-sodium condensed tomato soup, undiluted
2 cups vegetable broth
2 cups 2% milk*
2 cups half-and-half cream*
1/2 cup chopped oil-packed sun-dried tomatoes
1 teaspoon onion powder (I used half a shallot instead)
1 teaspoon garlic powder (I used fresh, minced garlic)
1 teaspoon dried basil
1/2 teaspoon salt
1/2 cup shredded Parmesan cheese
Additional shredded Parmesan cheese, optional


*I'm aware there is a lot of dairy in this soup. Next time I may try all milk or 3 cups of skim milk and 1 cup cream next time to cut down on fat. If you try to change the recipe and it's good, let me know!

Directions

1) Cook tortellini according to package directions.

2) Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. 

3) Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired.

Yield: 10 servings (2-1/2 quarts).