2 whole large cloves garlic, minced
2 tablespoons olive oil
2 (10 3/4 ounce) cans condensed tomato soup
1/4 cup sun dried tomatoes, chopped. or 2 tablespoons sun dried tomato paste
2 cups half and half
2 cups chicken stock
1 teaspoon onion powder
1 tablespoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1 (9 ounce) package cheese filled tortellini
1/2 cup Parmesan cheese, grated, for garnish
Combine garlic and olive oil in a large stock pot, and saute over medium heat until golden brown – be careful not to let the garlic burn.
Add tomato soup, sun dried tomatoes, half and half, chicken stock and spices to the pot.
Bring to a simmer.
Drop tortellini in the soup, and cook according to package directions.
Ladle soup into bowls and garnish with parmesan cheese.