Creamy Tomato Tortellini Soup

Creamy tomato soup with cheese filled pasta. A tasty bowl of soup.

Creamy Tomato Tortellini Soup

2 large Garlic cloves, minced

2 tablespoons Olive Oil

2 10.75 ounce cans of Condensed Tomato Soup

1/4 cup Sun Dried Tomatoes, chopped or 2 tablespoons Sun Dried Tomato Paste

2 cups Half-and-half

2 cups Chicken Stock

1 teaspoon Onion Powder

1 tablespoon Italian Seasoning

1/4 teaspoon Salt

1/2 teaspoon Pepper

1 9-ounce package fresh cheese filled Tortellini

Garnish: Parmesan cheese

Saute garlic with the olive oil in a large stock pot over medium heat until golden brown. When the garlic is done, add tomato soup, tomatoes, half and half, chicken stock and spices.

Bring to a simmer. Once simmering, drop tortellini into the soup. Cook according to the package directions.

After tortellini are cooked, ladle soup into warm bowls and top with Parmesan cheese.