Bring a large pot of salted water to a rolling boil. Add the frozen cheese tortellini and cook according to package directions until tender, usually about 3-5 minutes. Drain and set aside.

In a large stock pot, mix together the tomato soup, chicken broth, milk, half and half, sun-dried tomatoes, onion powder, garlic powder, dried basil, and salt. Stir until well combined.

Place the soup mixture over medium heat. Stir frequently until the soup is heated through but avoid bringing it to a boil—this should take about 5-7 minutes.

Gently add the drained tortellini to the soup base. Stir carefully to incorporate and combine the flavors.

Stir in the shredded Parmesan cheese and continue stirring until it’s completely melted and the soup is creamy. Be cautious not to let the soup boil.

Ladle the soup into bowls and serve hot, garnished with additional Parmesan cheese if desired.