Tomato Tortellini Soup

This is one of my 4-year-old daughter's favorite meals. I adapted this recipe from one I saw in Taste of Home a couple of years ago. It combines two of her favorite foods: cheese-stuffed noodles and tomato soup (or as my kids call it, "red soup"). It is easy and packed with flavor. I envy those who are able to can their own homemade tomato soup because that would be delicious in this dish (and make it a bit healthier)! My family of four will easily go through one pot of this soup, and if you'd like lots of leftovers you can double to make a nice big batch!

Tomato Tortellini Soup


9 oz. package cheese tortellini
2 cans condensed tomato soup (I use the Campbell's Healthy Request brand for less sodium)
2 cups low sodium chicken broth
1 cup half and half
3 cups low fat milk
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. dried basil
1/2 tsp. salt
1/2 cup chopped oil-packed sun-dried tomatoes

Cook the tortellini according to package directions. While the noodles are boiling away, combine the rest of the ingredients in a large soup pot over low-medium heat. Drain the tortellini and add to the rest of the soup ingredients. Cook until heated through. Serve as is, or it's also really good topped with a little shredded parmesean cheese.