This is a bastardization of a recipe I got from my daughter – hers was divine, but somehow I got it into my head that it needed some Rotel, so off I went, messing with things in the kitchen again.

2 x 10oz cans of condensed tomato soup
1 8-10 oz can specialty tomatoes soup (NOT condensed)
2 cups of chicken broth
1 cup heavy cream
1 cup milk
1 small can of Rotel
1 7oz jar of sun dried tomatoes, oil and all
1 Tbsp Italian Seasoning
1/2 tsp salt, 1/2 tsp coarse ground pepper
20 oz. Bertoli cheese tortellini
3/4 cup fresh shredded Parmesan cheese
Mix all except the pasta and Parmesean cheese, in a LARGE pot, and bring to a gentle boil.

Add the pasta & cook until almost boiling. Sprinkle the Parmesan on the soup just after you ladle it into a bowl.

Serves “several”. Well, maybe 3, depending on who is eating it!!