Creamy Tomato Tortellini Soup

This recipe, Tomato Tortellini Soup, has been on my "Recipes to Try" pinboard for quite awhile. Tonight was the first time I made it, and I give it 3 stars. (Sorry, no pictures).

I was looking forward to it, as it seemed to be a fancier version of the macaroni and tomato soup mixture that I loved as a child (and adult, no fooling anyone here). We all agreed the soup was a little too creamy, and heavy as a result. I would make a few substitutions, and will try it out next time I need a quick soup. The best thing this soup had going for it was the quality in short time (20 minutes!).

So, without futher ado, my first recipe on this blog.

Creamy Tomato Tortellini Soup
(adapted from Taste of Home)

1 package refrigerated cheese tortellini, at least 9 ozs, maybe more
2 cans condensed tomato soup (no water or milk added)
3 cups vegetable broth
1 cup milk
1/2 cup half and half
3 handfulls chopped sundried tomatoes
1-2 tablespoons olive oil
onion powder, garlic powder, dried basil to taste
shredded parmesan cheese

Prepare tortellini as directed. While cooking, combine all other ingredients (except parm) in a large pot over medium heat. After tortellinis are cooked, drain, and add to tomato soup mixture. Serve garnished with parmesan cheese and a nice, crusty baguette. Mmm.