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Ingredients

The ingredients are:

4 large cloves of garlic, minced
2 tablespoons of oil from the sun dried tomatoes (from the jar, you could also use olive oil or avocado oil if preferred)
2 12-oz cans tomato paste
6-8 cups of water (can add more to thin the soup, if desired)
4 teaspoons sugar or sugar substitute, more or less as desired
3 tablespoons Better than Bouillon Chicken Base
1/2 cup of sun dried tomatoes, chopped (see recipe description for brand we use)
2 teaspoons onion powder
1-2 tablespoons Italian Seasoning, more or less as desired
Salt, to taste
Black Pepper, to taste
1/4 teaspoon cayenne powder (optional, more or less as desired)
1 12-oz package of Barilla Collezione Three Cheese Tortellini (in the dry pasta section)
1-2 cups Half & Half, more or less as desired
1 cup Shredded Parmesan Cheese, for garnish
2 tablespoons minced fresh parsley, for garnish

Step 1: Chop the sun dried tomatoes and set aside.
Step 2: Sauté garlic with the oil in a large stock pot over medium heat until fragrant. Be sure to keep an eye on it so it doesn't get too brown or burnt (it doesn't take long!).
Step 3: When the garlic is done, add tomato paste, water, sugar, chicken base, onion powder, Italian seasoning, cayenne powder (if using), salt and pepper. Bring to a simmer.
Step 4: Once simmering, drop tortellini into the soup. Cook according to the package directions.
Step 5: When tortellini is to desired tenderness, turn off heat. Stir in half & half. Taste, adjust seasoning with salt and pepper.
Step 6: Ladle soup into bowls and top with Parmesan cheese and a sprinkle of parsley.

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