Boil a pot of water and cook the frozen cheese tortellini according to the package directions until al dente, 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, basil, and salt. Heat over medium heat until everything is warmed through, stirring occasionally, for about 5-7 minutes.

Gently stir the cooked tortellini into the soup mixture along with the shredded Parmesan, allowing it to melt and blend into this creamy delight.

Ladle the soup into bowls and serve hot, garnished with additional cheese or fresh basil if desired!