1 pkg. (9oz) refrigerated cheese tortellini
2 cans (10oz) Campbell's tomato soup
2 c. chicken broth
2 c. milk
2 c. half-and-half
1/2 c. chopped oil packed sun-dried tomatoes
1 tsp onion powder
1 tsp garlic powder
1 tsp dried basil
salt and pepper to taste
1 c. shredded mozzarella cheese
shredded mozzarella or Parmesan cheese (for topping)
Cook tortellini according to package directions. Meanwhile, in a large soup pot combine soup, broth, milk, cream, and seasonings. Heat through, stirring frequently. Drain tortellini well and add to soup. Stir in cheese. When cheese is melted serve immediately and sprinkle Parmesan or mozzarella cheese over the top.
*Recipe and picture found here.