Tomato Tortellini Soup

• 2 cans (10.75 Oz. Can) Tomato Soup
• 1 cup Chicken Broth
• 2 cups Milk (I Use Skim)
• 2 cups Heavy Cream
• 2/3 cups Sun-dried Tomatoes, In Oil, Chopped
• 1-1/2 Tablespoon Minced Onion
• 2 teaspoons Garlic Salt
• 1/4 cups Fresh Basil, Snipped
• 1 cup GratedParmesan Cheese, Divided
• 19 ounces, weight Cheese Tortellini

1. In a soup pot, whisk together the tomato soup with chicken broth, milk and cream. Add tomatoes, onion, garlic salt, basil and half of the parmesan cheese. Heat over medium-low heat until very warm.
2. Meanwhile, cook cheese tortellini according to package directions. Drain and add in to soup at any point.
3. When ready to serve, top with remaining parmesan cheese. Pairs with with a nice crusty bread! Enjoy!

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Taken from tastykitchen.com/recipes/soups/tomato-tortellini-soup/ (may not work)