Tomato Tortellini Soup

The other day I saw this recipe on Pinterest. After reading it, it was all that I thought of the rest of the day, so I had to try it out! I added some alternatives and bought a few different ingredients but the original recipe is below. Enjoy!

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

• 1 teaspoon garlic powder

• 1 teaspoon dried basil

• 1/2 teaspoon salt

• 1/2 cup shredded Parmesan cheese

• Additional shredded Parmesan cheese, optional

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. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired. Yield: 10 servings (2-1/2 quarts).