Tomato Tortellini Soup

  Now that cold weather is here again, it’s time for soup!  Cook up a batch, grab a bowl and curl up on the couch with it to read a good book.
  Here’s what we’re making:
  Here’s what you need:
1 package frozen cheese tortellini*
1 16 oz can tomato soup, undiluted
1 cup vegetable broth
1 cup milk
1 cup half and half
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/4 teaspoon salt
1/2 cup Parmesan cheese, shredded 
* The original recipe didn’t say what size bag.  Mine was 1lb and 4 or 5 oz.  I had MORE than enough.
  Start by cooking your tortellini according to the package’s instructions.  If you want your soup in a hurry you can start cooking the liquid portion separately, but I would personally much rather wait another couple minutes, use the same pot my pasta is cooked in and have fewer dishes to wash.  
  With either option, heat all of the remaining ingredients aside from the cheese in a pot, stirring frequently.  When it is heated through, add the drained tortellini and top with grated Parmesan.
  This is great comfort food.  It’s like grilled cheese and tomato soup without having to make the grilled cheese.  It’s not a heavy meal, but the pasta makes it substantial enough that you can feel full just on soup without needing a sandwich to accompany it.  Everybody here really enjoyed it, and G even sucked down two bowls.

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