Tomato Tortellini Soup

From the Kitchen of: Jessica Bright

Ingredients:

1 (9 oz) package frozen or refrigerated cheese tortellini

2 cans (10.75 oz each) condensed tomato soup

2 cups chicken broth

2 cups milk (I used skim)

2 cups half and half (I used fat-free)

1/2 cup chopped oil-packed sun-dried tomatoes (found near the canned tomatoes at the grocery store)

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon dried basil

1/2 teaspoon salt

1/2 cup shredded Parmesan cheese

Directions:

1.    Cook tortellini according to package directions

2.    Meanwhile, in a large stockpot, combine the soup, broth, milk, cream, tomatoes, and seasonings.  Heat through, stirring frequently.

3.    Drain tortellini and carefully add to soup.

4.    Stir in cheese.  Sprinkle each serving with additional cheese if desired

          -Makes about 8 servings

**This recipe can go well with rolls, breadsticks, or a light salad.  I like it because it uses basic ingredients, it’s easy to make, and different from other soup recipes (I get tired of chicken noodle, taco, and tomato soups), and it is delicious!!!!