Bring a large pot of salted water to a vigorous boil.

Add frozen cheese tortellini to boiling water. Cook according to package instructions until tender, about 5-7 minutes. Drain and set aside.

In a large stockpot, mix together tomato soup, chicken broth, milk, half and half, sun-dried tomatoes, onion powder, garlic powder, dried basil, and salt.

Place the pot over medium heat, stirring frequently until the mixture is hot but not boiling, about 5 minutes.

Reduce the heat to low and carefully stir in the cooked tortellini.

Gently add in the shredded Parmesan cheese, stirring until it's fully melted and the soup is creamy.

Ladle the soup into bowls, garnishing with extra Parmesan if desired. Serve warm.