Tomato Tortellini Soup

This is my second attempt at a recipe off of pinterest, and I have to say that with the colder weather this week, this was a very welcomed recipe.  I've always been a fan of tomato soup, it gives you that cozy sit by the fire kind of feeling.  This has the added bonus of pasta in it, who doesn't need a couple carbs to keep them going??  This recipe is one of those "semi-homemade", using cans of tomato soup and dressing them up with spices.  This was a big hit in our house, and definitely something I will make again!

Tomato Tortellini Soup
adapted from Taste of Home

1 package (20 oz) refrigerated cheese tortellini*
2 cans (10 3/4 oz.) condensed tomato soup
2 c. chicken broth
2 c. milk
2 c. half and half
1/2 c. chopped oil-packed sundried tomatoes
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. basil
1/2 tsp. salt (to taste)
1/2 c. shredded parmesan cheese

*The original recipe calls for 9 oz, but a lot of people said that it was too soupy and they wished they had used more.  I ended up using the 20 oz and did not regret it.

Cook the tortellini to the directions on the package.

In a large pot combine the tomato soup, chicken broth, milk, half and half, sundried tomatoes, onion powder, garlic powder, basil, and salt.  (I always use low sodium broth, so I added the salt, but taste it before hand just to make sure).  Heat the mixture until completely warmed through, then add the parmesan cheese and the cooked tortellini.  Serve with additional parmesan cheese, and enjoy!