Tomato Tortellini Soup

I recently got a new Taste of Home mag, and in it was this easy-looking soup recipe.  I had most everything on hand, so I decided to try it right away.  The original recipe calls for 2 cups of 2% milk, and 2 cups of half and half.  I actually didn't have those items on hand, but I did have some evaporated 2% milk.  I poured a can of that into my 2-cup measure, and filled it up the rest of the way with 1% milk.  For the half and half, I used a mixture of cream and 1% milk, and it worked wonderfully.  (About 2/3 cup cream; 1- 1/3 cup 1% milk). 

The soup was rich and creamy with a wonderful flavor.  Some fresh basil would have made this soup super delish; if I'm able to, I will include that next time.  For the veggie broth, I used Trader Joe's condensed broth packets.  It was the first time I've used the veggie flavor, and it was very flavorful and rich-tasting.  The original recipe calls for 9 oz of cheese tortellini, but I thought you could easily double that with no problems.  I buy 19 oz. packages of tortellini, and I wished I had just thrown it all in!  We ate this for dinner with these delish Parmesan Pull-Aparts.

Tomato Tortellini Soup
from Taste of Home

Ingredients:
1 package (9-19 ounces) refrigerated cheese tortellini
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
2 tablespoons tomato paste
2 cups reduced-sodium vegetable broth
2 cups 2% milk
2 cups half-and-half cream
1/2 cup chopped oil-packed sun-dried tomatoes
1/4 teaspoon onion salt
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 cup shredded Parmesan cheese
Additional shredded Parmesan cheese, optional

Directions:

1. Cook tortellini according to package directions.

2. Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired. Yield: 10 servings (2-1/2 quarts).

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