Roasted Garlic Creamy Tomato Tortellini Soup

• 1 head Garlic (small)
• 2 teaspoons Olive Oil
• 1 package 9oz Fresh Cheese Tortellini
• 1 can 26oz Tomato Sauce
• 2 cups Half-and-half
• 1/2 cups Vegetable Stock
• 1 can 8oz Fire Roasted Tomatoes
• 1/2 cups Sun-dried Tomatoes, Not In Oil, Chopped
• 1 teaspoon Dried Basil
• 1/2 teaspoons Dried Italian Seasoning
• 1/2 teaspoons Salt
• 1/4 teaspoons Black Pepper
• 1/2 cups Freshly Grated Parmesan Cheese

1. Preheat the oven to 400u0b0F.
2. Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off the top of cloves, exposing cloves of garlic.
3. Place the garlic head in a baking pan. Drizzle a couple teaspoons of olive oil over the head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400u0b0F for 30-35 minutes, or until the cloves feel soft when pressed. Set aside to cool.
4. Cook tortellini according to package directions, then drain it and set aside.
5. Meanwhile, in a large stock pot, squeeze the roasted garlic out of the skin into the pot. Combine the tomato sauce, half and half, vegetable stock, roasted tomatoes, sun dried tomatoes and seasonings. Heat through, stirring frequently over medium heat. Once it's heated through, carefully add the tortellini to the soup. Stir in cheese.
6. Serve sprinkled with additional cheese.

garlic, olive oil, fresh cheese tortellini, tomato sauce, vegetable stock, tomatoes, tomatoes, basil, dried italian seasoning, salt, ubc, freshly grated parmesan cheese

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