Tomato Tortellini Soup

1 package (9 ounces) refrigerated cheese tortellini

            2 cans (10-3/4 ounces each) reduced-sodium condensed tomato soup, undiluted

            2 cups vegetable broth

            2 cups 2% milk

            2 cups half-and-half cream

            1/2 cup chopped oil-packed sun-dried tomatoes

            1 teaspoon onion powder

            1 teaspoon garlic powder

            1 teaspoon dried basil

            1/2 teaspoon salt

            1/2 cup shredded Parmesan cheese

                                     

       

       

In a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Add Tortellini and simmer for 10 min. Stir in cheese. Sprinkle each serving with additional cheese if desired.