Creamy Tortellini Tomato Soup

This is an ultimate comfort food that would be great on “one of those days.” It is a lot easier than it looks and it impresses. I used this recipe from Taste of Home as a basic guide. But I ad lib measurements and spices a bit.

Ingredients

• 1 package (9 ounces) refrigerated cheese tortellini
• 2 cans (10-3/4 ounces each)  condensed tomato soup, undiluted
• 2 cups vegetable broth or chicken broth
• 2 cups milk
• 2 cups half-and-half cream
• 1/2 cup chopped oil-packed sun-dried tomatoes
• One can of sliced mushrooms (optional)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried basil (I used fresh. yum)
• 1/2 teaspoon salt
• 1/2 cup shredded Parmesan cheese
• Additional shredded Parmesan cheese, optional

Directions

• Cook tortellini according to package directions.
• Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired. Yield: 10 servings (2-1/2 quarts).