INGREDIENTS
9 ounces frozen cheese tortellini
2 10-oz cans tomato soup
2 cups chicken broth
2 cups milk we used skim
2 cups half and half
½ cup sun dried tomatoes
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried basil
½ teaspoon salt
½ cup shredded Parmesan cheese
INSTRUCTIONS
1. Cook tortellini according to package directions.
2. Meanwhile, in a large stock pot, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini and carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired.
credit: sixsistersstuff.com