I adapted this recipe from one found in a Taste of Home magazine.
Tomato Tortellini Soup
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.
Simmer 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.
This recipe is featured in Menu Plan 7.