Directions
2 whole garlic cloves, minced
2 Tablespoons olive oil
2 (10 3/4 oz) cans condensed tomato soup
1/4 cup sun dried tomatoes, chopped
2 cups light half and half
2 cups chicken stock
1 teaspoon onion powder
1 Tablespoon Italian Seasoning
1/2 teaspoon pepper
Salt to taste (I didn't think it needed any)
1 (9 oz) package cheese filled tortellini
Shredded Parmesan cheese for garnish
Ingredients
In a large pot, saute garlic in the olive over medium heat until golden brown, about three minutes.
Add the tomato soup, tomatoes, half and half, chicken stock, and seasoning.
Stir and bring to a gentle simmer.
Add the tortellini and cook according to package instructions.
Serve hot and garnish with Parmesan cheese if desired.
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