Adapted From: www.plainchicken.com
1 package (19 oz.) frozen cheese tortellini
2 cans tomato soup
2 cups chicken broth
2 cups half-and-half
1 tsp. onion powder
1 1/2 tsp. garlic powder
1 tsp. dried basil
1/4 tsp. salt
1/2 cup shredded Parmesan cheese
Cook pasta according to package directions. Drain and set aside. In a large pot, combine soup, broth, half-and-half, and seasonings. Heat over medium heat for about 10 minutes, stirring frequently. Add tortellini to soup, then stir in cheese. Great served with grilled cheese sandwiches!
This soup really hit the spot. And on a cold night, it is absolutely perfect! I had considered doubling the recipe and then convinced myself not to. Next time, I'm doubling it! Vann ended up going back for thirds! Mind you, that is major compliments to the chef, and I'm so glad that he did, but I had about half a cup left for lunch the next day. Oh, and while we are speaking about leftovers, this soup is wonderful leftover. Leftovers are reason enough to double the recipe! Truly a great dish, especially on a chilly winter night.
