Tomato Tortellini Soup

By á-174535

No one will guess that you cheated by using canned tomato soup. This lovely soup tastes homemade all the way!

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 oil-packed sun-dried tomatoes, chopped
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 cup Parmesan cheese, shredded
• Additional shredded Parmesan cheese, optional

Preparation

Step 1

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.