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Tomato Tortellini Soup

• 1 package (9 ounces) refrigerated cheese tortellini
• 2 cans (10-3/4 ounces each) reduced-sodium condensed tomato soup, undiluted
• 2 cups vegetable broth
• 2 cups 2% milk
• 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
• Additional shredded Parmesan cheese, optional



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.