Happy November! It's officially Autumn and soup season. We made this soup last week and it was a huge hit. It will definitely make another appearance this soup season.
1 Package (9 ounces) refrigerated cheese tortellini
2 cans reduced-sodium condensed tomato soup
2 cups vegetable broth
2 cups 2% milk (I used skim)
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 (I used grated)
1. Cook tortellini according to package
2. Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes (drain sun-dried tomatoes because the oil doesn't mix well in soup), and seasoning
3. Heat through, stirring frequently, Drain tortellini and carefully add to soup.
4. Stir in cheese and add additional on top if desired