Roasted Garlic Creamy Tomato Tortellini Soup

Preheat the oven to 400°F.

Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off the top of cloves, exposing cloves of garlic.

Place the garlic head in a baking pan. Drizzle a couple teaspoons of olive oil over the head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed. Set aside to cool.

Cook tortellini according to package directions, then drain it and set aside.

Meanwhile, in a large stock pot, squeeze the roasted garlic out of the skin into the pot. Combine the tomato sauce, half and half, vegetable stock, roasted tomatoes, sun dried tomatoes and seasonings. Heat through, stirring frequently over medium heat. Once it’s heated through, carefully add the tortellini to the soup. Stir in cheese.

Serve sprinkled with additional cheese.