Tomato Tortellini Soup

serves 6-8

1 pkg (9 oz) refrigerated cheese tortellini

2 cans (10 3/4 oz each) condensed tomato soup, undiluted

1 can (15 oz) vegetable broth

1 1/2 cups milk

2 cups half-and-half cream

1/2 cup chopped oil-packed sun-dried tomatoes

1 tsp onion powder

1 tsp garlic powder

1 tsp dried basil

salt and pepper to taste

1/2 cup shredded Parmesan cheese plus additional cheese for garnish

Cook tortellini according to package directions.

Meanwhile, in a large stockpot (5 quarts at least) combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently.  

Drain tortelli and carefully add to soup. Siimmer over medium-low heat for 15-20 minutes, stirring occasionally. Add salt and pepper to taste and stir in Parmesan cheese.

Serve hot with extra Parmesan cheese and fresh ground pepper as garnish, if desired.