Creamy Tomato Tortellini Soup Recipe by Sherry A

🥘 Ingredients

• chicken stock
  2 cups
• garlic cloves (large, minced)
  2
• half-and-half
  2 cups
• italian seasoning
  1 tablespoons
• olive oil
  2 tablespoons
• onion powder
  1 teaspoon
• pepper
  1/2 teaspoons
• salt
  1/2 teaspoons
• shredded parmesan cheese
  1/2 cup
• sun-dried tomatoes (chopped or 2 tablespoons sun-dried tomato paste)
  1/4 cup
• tomato soup (10 3/4 ounce)
  2 cans
• tortellini (9 ounce package of cheese-filled)
  1

🍳 Cookware

• pot

1. 1

   Gather shredded parmesan cheese , garlic cloves .

   shredded parmesan cheese: 1/2 cup, garlic cloves: 2 (large, minced)
2. 2

   Heat the olive oil in a large pot over medium heat. Add the garlic (and the chopped sun-dried tomatoes , if using) and cook, stirring, about ⏱️ 1 minute , until fragrant.

   olive oil: 2 tablespoons, sun-dried tomatoes: 1/4 cup (chopped or 2 tablespoons sun-dried tomato paste)
3. 3

   Add the tomato soup , sun-dried tomato paste (if using), chicken stock , half-and-half , onion powder , italian seasoning , salt and pepper . Whisk until smooth.

   tomato soup: 2 cans (10 3/4 ounce), chicken stock: 2 cups, half-and-half: 2 cups, onion powder: 1 teaspoon, italian seasoning: 1 tablespoons, salt: 1/2 teaspoons, pepper: 1/2 teaspoons
4. 4

   Bring to a gentle simmer over medium heat, stirring occasionally, about ⏱️ 5 minutes . Don't let it boil hard.
5. 5

   Stir in the tortellini and cook according to the package directions, about ⏱️ 5-7 minutes , until tender.

   tortellini: 1 (9 ounce package of cheese-filled)
6. 6

   Stir in the Parmesan until melted. Taste and adjust the seasoning. Serve hot.