Velvety Tomato Tortellini Soup

Heat 1 teaspoon of olive oil in a large pot over medium heat.

Add the 2 minced cloves of garlic and cook just until fragrant, about 1 minute.

Add the 2 cans of condensed tomato soup, 1 1/2 cups of milk, 2 cups of half and half, 2 cups of vegetable broth, 1 teaspoon of onion powder, 1/2 teaspoon of salt, 1/2 teaspoon of pepper, and 1 teaspoon of Italian seasoning to the pot.

Bring the soup to a simmer, stirring occasionally.

Once simmering, add the 9 ounces of cheese-filled tortellini and cook according to package instructions, usually about 7-10 minutes.

Serve hot, topped with the 1/4 cup of grated parmesan for added richness and flavor.