Creamy Tomato Tortellini Soup

This is a great twist on the family favorite, but it is VERY rich.  I had a second bowl and it was almost too much...  but the flavor is amazing!  Next time I might reduce the half and half and replace with milk or more chicken broth.

Ingredients

• 2 whole Large Cloves Of Garlic Minced
• 2 Tablespoons Olive Oil
• 2 cans 10 3/4 Oz Cans Of Condensed Tomato Soup
• ½ cups Sun Dried Tomatoes, Chopped Or Two Tablespoons Of Sun Dried Tomato Paste
• 1-½ cup Milk
• 2 cups Half-and-half
• 2 cups Chicken Stock
• 1 teaspoon Onion Powder
• ½ teaspoons Salt
• ½ teaspoons Pepper
• 2 teaspoons Italian Seasoning
• 1 whole 9 Oz Package Of Cheese Filled Tortellini
• ½ cups Shredded Parmesan Cheese

Directions 

• Saute garlic with the olive oil in a large stock pot over medium heat until golden brown. Be sure to keep an eye on it so it doesn’t get too brown or burnt.
• When the garlic is done, add tomato soup, tomatoes, milk, half and half, chicken stock and spices. Bring to a simmer. 
• Once simmering, drop noodles into the soup. Cook according to the package directions. Mine takes about 8 minutes.
• After noodles are cooked, ladle soup into bowls and top with Parmesan cheese and serve with crusty bread.