Creamy Tomato Tortellini Soup (keyingredient.com)

This soup was a big hit with my family! I have doubled the tortellini.



2 large cloves garlic, minced
1 Tbsp olive oil (originally 2 Tbsp)
2 10.75oz cans of condensed tomato soup
⅛ c sun dried tomatoes, chopped (or 2 Tbsp of sun dried tomato paste) - originally ¼c
2 c half and half
2 c chicken stock
1 tsp onion powder
1 Tbsp Italian seasoning
½ tsp salt
½ tsp pepper
20 oz cheese filled tortellini (originally 9 oz)
¼ c shredded Parmesan cheese, for garnish

Sauté garlic with the olive oil in a large stockpot over medium heat until golden brown. Be sure to keep an eye on it so it doesn’t get too brown or burnt. When the garlic is done, add the 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 (simmer for 7-9 min). After tortellini are cooked, ladle soup into bowls and top with Parmesan cheese.