Ingredients
1 pkg. (9oz) refrigerated cheese tortellini
2 cans (10-3/4oz each) reduced sodium condensed tomato soup, undiluted
1 cup chicken broth
1 cup vegetable broth
2 cups 2% milk
2 cups half and half cream
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. dried basil
1/2 tsp. salt
1/2 cup shredded parmesan cheese
Additional shredded Parmesan cheese, optional
Preparation
Cook tortelllini according to package directions. Meanwhile, in a Dutch oven combine the soup broth, milk, cream and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired.
