3 tbsp. olive oil
1 clove garlic, chopped fine
1 lb. tortellini
1 env. Lipton Vegetable Soup Mix
2 c. light cream
1/4 c. Parmesan cheese
1/4 c. fresh parsley, chopped

Cook and drain tortellini in boiling salted water. Heat oil in skillet and cook garlic until golden. Blend soup mix with cream and add to skillet. Add tortellini. Bring to gentle boil and simmer for 5 minutes, stirring occasionally. Stir in remaining ingredients. Pass ground black pepper when serving.