Creamy Tomato Tortellini Soup

When we were in Chicago one of the menu's I saw had a Sun Dried Tomato soup offered at a restaurant and although I didn't order couldn't wait to try making it!! Sorry don't remember who to give the credit to I did halve the recipe below and it still made 3 generous servings but I did use the whole package of fresh tortellini :)

• 2 large garlic cloves, minced
• 2 tablespoons olive oil
• 2 (10.75-ounce) cans of tomato soup
• 1/4 cup sun-dried tomatoes, chopped or 2 tablespoons sun-dried tomato paste
• 2 cups half-and-half
• 2 cups chicken stock
• 1 teaspoon onion powder
• 1 tablespoons Italian seasoning
• 1/2 teaspoons salt
• 1/2 teaspoons pepper
• 1 (9-ounce) package cheese-filled tortellini ( I used fresh)
• 1/2 cup shredded Parmesan cheese

Sauté garlic in olive oil.   

When the garlic is done, add tomato soup, tomatoes, half and half, chicken stock and spices, and bring to a simmer.

Once simmering, drop tortellini into the soup. Cook according to the package directions.

After tortellini are cooked, ladle soup into bowls and top with Parmesan cheese.