Soup's On!

I posted this tonight on facebook and I had a TON of people wanting the recipe, so I thought the easiest thing to do would be to just post it on here!  I found this recipe in Taste of Home last year and it is just so wonderful!  It's pretty rich and filling, so it only needs to be made once, maybe twice, a year!

To me, it feels like a really hearty winter soup.  It's not a fall kind of soup, but a cold-day, heart-warming kind of soup!  I hope you enjoy making it!

Tomato Tortellini Soup

Ingredients

• 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


• Additional shredded Parmesan cheese, optional

Directions

• Cook tortellini according to package directions.


• Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired. Yield: 10 servings (2-1/2 quarts).

YUMMY!  Personally, I think this would be great with a warm, toasted piece of french bread.  I made crescent rolls and a salad with cranberries and walnuts.  It was so nice to sit and eat a real meal instead of feeling nauseated and not wanting to eat.  Hurry up blissful second trimester!