Tomato Tortellini Soup

Source: Taste of Home Feb/March 2010

1 pkg (9 oz.) refrigerated cheese tortellini

2 cans (10 3/4 oz each) reduced-sodium condensed tomato soup, undiluted

2 c vegetable broth

2 c 2% milk

2 c half-and-half cream

1/2 c chopped oil-packed sun-dried tomatoes

1 tsp onion powder

3/4 tsp garlic powder

1 1/2 ts dried basil

1/2 tsp salt

1/2 c shredded Parmesan cheese

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.