1 package (9 ounces) refrigerated whole wheat cheese tortellini
2 cans (10-3/4 ounces each) tomato soup
2 cups low-sodium chicken broth
2 cups half-and-half cream
1 tsp onion powder
1 1/2 tsp garlic powder
1 tsp dried basil
1/4 tsp salt
1/2 cup shredded Parmesan cheese
Cook tortellini according to package directions. Drain and set aside.
In a Dutch oven, combine the soup, broth, half and half and seasonings. Heat over medium heat for approximately 10 minutes, stirring frequently. Add tortellini to soup. Stir in cheese.
Sprinkle each serving with additional cheese if desired.