Bring a large pot of salted water to a boil. Cook the frozen cheese tortellini according to package instructions 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 well to combine all the flavors.

Place the pot over medium heat, stirring frequently. Heat until the mixture is hot but not boiling, allowing the flavors to meld together beautifully.

Lower the heat and gently mix in the drained tortellini. Stir well to ensure the tortellini is evenly distributed throughout the soup.

Stir in the Parmesan cheese gradually until it melts completely, creating a luscious and creamy texture. Heat through for a few more minutes without bringing it to a boil.

Ladle the soup into bowls and garnish with extra Parmesan cheese if desired. Enjoy this comforting dish while it's hot!