Bring a large pot of salted water to a boil, add tortellini, and cook as per package instructions for 3-5 minutes. Drain and set aside.

In a stock pot, combine tomato soup, chicken broth, milk, half and half, sun-dried tomatoes, onion powder, garlic powder, dried basil, and salt. Stir well.

Gently heat the soup mixture for 5-7 minutes on medium heat, stirring frequently.

Reduce heat to low and add the cooked tortellini, stirring to combine. Warm through for 3-4 minutes.

Gradually sprinkle in Parmesan cheese, stirring continuously until fully melted and incorporated.

Ladle the soup into bowls, garnish with extra Parmesan, and serve hot.