Creamy Tomato Tortellini Soup

You have never before in your entire life tasted a better soup. I am serious. PLEASE don't get thrown off by the "tomato" in the title. I like tomato soup, but I don't love it. THIS soup is on a different level of goodness. Promise me you will try it, scream like I did because you can't believe it tastes so good and make it every week for the next year. I got this from my good friend, Sandra who had her fourth little boy today. She and little Raphael are doing fine! This recipe and Sandra's picture were published in the latest issue of Taste of Home.
The only thing I would change about this recipe is the fact that I didn't make enough for me to have 100 bowls. Serve with a great salad or a warm panini sandwich.
Here you go:

Creamy Tomato Tortellini Soup
About 10 heaping cups; 35-40 minutes prep & cook time

1 package (9 ounces) refrigerated or frozen cheese tortellini
2 cans (10 3/4 oz. each) Healthy Request reduced sodium condensed tomato soup, undiluted
2 cups vegetable broth
2 cups skim milk
2 cups fat free half and half cream
1/2-3/4 cup chopped oil-packed sun dried tomatoes
1 tsp. onion powder
1 tsp. garlic powder
1-2 tsp. dried basil
1/2 tsp. salt
1/2 cup shredded Parmesan cheese
Additional Parmesan if desired

Cook tortellini as package directs & set aside.

Meanwhile, in a pot, combine the soup, broth, milk, cream, tomatoes & seasonings. Heat through, stirring frequently. drain tortellini & carefully add to the soup. Stir in cheese and set on low for a couple of hours if desired. Sprinkle each serving with additional cheese if desired.

Please Note: You do NOT have to let it simmer for 2 hours. I simply do this as I'm a firm believer that the longer a soup/stew simmers the more the flavors blend and taste. This soup is one of the exceptions. I have fixed it in 35-40 minutes and we have eaten right away and it tastes fabulous! :-)