Boil a large pot of salted water. Cook the frozen cheese tortellini according to package directions until they are tender, typically around 3-5 minutes, then drain and set aside.

In a separate large pot, combine the tomato soup, chicken broth, milk, half and half, chopped sun-dried tomatoes, onion powder, garlic powder, dried basil, and salt. Heat over medium, stirring often until it's hot but not boiling.

Lower the heat and gently stir in the cooked tortellini, allowing them to soak in all that delicious flavor while keeping the heat low.

Incorporate the Parmesan cheese, stirring until melted and fully blended into the soup, letting it warm through without boiling for a few minutes.

Serve hot, ladling the soup into bowls and sprinkling with extra Parmesan cheese on top.