Ingredients
Method
Preparation
- Pour the chicken broth into a large saucepan and heat over medium until hot but not boiling.
- Add the chopped sun-dried tomatoes to the warm broth to soften for 3 to 5 minutes.
- Stir in the canned tomato soup until smooth.
- Reduce heat to medium-low, then add milk and half and half, stirring gently. Avoid boiling to prevent separation.
- Season with onion powder, garlic powder, dried basil, and salt, and adjust to taste.
- Add the frozen cheese tortellini and simmer for 6 to 8 minutes until tender, maintaining low heat.
- Remove from heat and stir in shredded Parmesan until melted and smooth. Allow to thicken slightly and adjust seasoning as needed.
Serving
- Ladle the soup into warm bowls. Add extra Parmesan on top.
- Serve with crusty bread, garlic toast, or a small green salad. A few fresh basil leaves make a nice garnish.
Nutrition
Notes
Let the soup cool to room temperature before storing. Store in an airtight container in the fridge for up to 3 days. Reheat on low heat and stir often. The tortellini may absorb liquid; add a splash of milk or broth when reheating.