Tomato Tortellini Soup

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My beautiful and talented sister Andee made this soup the other day and I snuck a taste--It blew my mind. I stole the recipe from her, modified it a wee bit, and I think it is my new favorite soup. It's delicious!! And once the tortellini was cooked it took literally less than three minutes to throw everything together. You really can't get any easier. It's great for busy nights, and you can make a ton at a time and have it for lunch for the rest of the week! It tastes even better the next day, believe it or not! And with Fall just around the corner, this will be perfect for you and your family when you feel it's time to get your soup on.

{What you need}

1 package frozen cheese tortellini

1 family size can (16 oz I think) of Campbelle's Tomato Soup, undiluted

1 cup vegetable broth

1 cup milk

1 cup half and half

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon dried basil

1/4 teaspoon salt

1/2 cup shredded Parmesan cheese

Cook tortellini according to package directions. While the tortellini is cooking combine the soup, broth, milks, and seasonings in a large pot. Heat through, stirring frequently. Drain the tortellini and carefully add it to the soup. Stir in the cheese. Enjoy!

Keeps great in the fridge!