2 large cloves of minced garlic
2 tablespoons olive oil
2 cans condensed tomato soup
1/2 cup sun-dried tomatoes OR 2 tablespoons sun dried tomato paste
1 & 1/2 cups milk
2 cups half-and-half
2 cups chicken stock
1 teaspoon onion powder
2 tablespoons Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1 whole 9 oz bag of cheese filled tortellini
1/2 cup shredded parmesan cheese
In a daddy sized mega-pot, saute the garlic in the olive oil over medium heat until it's a nice lifeguard-tan. Stir in everything EXCEPT tortellini and parmesan cheese. Once your soup is at a nice simmer, add your tortellini and cook for about 8 minutes. Serve in a bowl with sprinkled parmesan on top.
I like it best with gouda grilled cheese on a honey-wheat bread, but feel to enjoy on it's own as well!