Creamy Tomato Basil Tortellini Soup

• olive oil
• 2 garlic cloves (chopped)
• 1 small onion (chopped)
• 2 (15 ounce) cans diced fire-roasted tomatoes
• 2 (10 3/4 ounce) cans campbell's tomato soup
• 2 (10 ounce) cans milk (use soup can)
• 10 fresh basil leaves, chopped or 1 tablespoon dried basil
• 1 (14 1/2 ounce) can chicken broth
• 3 tablespoons Italian-style tomato paste
• 1/2 cup light cream or 1/2 cup half-and-half
• 1/4 cup grated parmesan cheese
• 1 (9 ounce) package cheese tortellini

1. Coat soup pan with olive oil. Add onion and garlic and saute till soft.
2. Add canned diced tomatoes, basil, tomato soup and two cans milk. Stir till blended.
3. Add chicken broth and stir in tomato paste till blended.
4. Simmer for 20 minutes
5. Add light cream and parmesan cheese.
6. Add tortellini and cook till tender (at least 15 minutes).

olive oil, garlic, onion, tomatoes, campbells, milk, basil, chicken broth, italianstyle tomato, light cream, parmesan cheese

Taken from www.food.com/recipe/creamy-tomato-basil-tortellini-soup-331489 (may not work)