Tomato Tortellini Soup
9 oz. tortellini (I used a spinach and cheese tortellini, but any would do!)
2 cans condensed tomato soup
2 c. vegetable broth
2 c. milk
2 c. half & half
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. dried basil
1/2 c. shredded parmesan cheese
Cook the tortellini according to the instructions. Combine the remaining ingredients in a large pot, except for the cheese, and stir frequently. Once heated, add the drained tortellini and stir in the cheese.
This recipe makes a enough for leftovers and I thought it was even better reheated the next day. You can find the original recipe here. I suggest eating it with some warm delicious bread! Enjoy!