1 pkg (9oz) refrigerated cheese tortellini
2 cans (10.75 oz) reduced sodium tomato soup, undiluted
2 cups vegetable broth
2 cups milk
2 cups half and half cream
½ cup chopped oil-packed sundried tomatoes
1 tsp onion powder
1 tsp garlic powder
1 tsp dried basil
½ tsp salt
½ cup shredded parmesan
Additional parmesan for topping
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 and sprinkle each serving w/ addition cheese if desired.
This seriously took less than 10 minutes to prepare (especially since I used fresh tortellini that takes like 2 minutes to cook) and mostly just used stuff I normally have on hand. I served it with garlic toast and we all really enjoyed it. It was perfect for the rainy weather we've been having!