20 oz cheese tortellini ▢21 oz tomato soup ▢2 cups vegetable broth ▢2 cups milk (2% or whole) ▢2 cups half and half ▢1/2 cup oil-packed sun-dried tomatoes chopped ▢1 tsp onion powder ▢1 tsp garlic powder ▢1 tsp dried basil ▢1 tsp garlic salt (with parsley flakes) ▢1 cup shredded parmesan cheese divided
Cook tortellini per the instructions on the package.
In a large saucepan, combine the soup, broth, milk, half-and-half, tomatoes, and seasonings while the tortellini cooks. Warm thoroughly.
Add the drained tortellini to the broth. Add a quarter cup of grated cheese to the mixture.
Upon serving warm, garnish with additional cheese.
Unbelievably velvety and creamy The tortellini soup is substantial, cheesy, and incredibly warm and tasty. Everyone enjoys this simple and speedy broth.