Cook the tortellini in salted boiling water for 3-5 minutes until tender. Drain and set aside.

In a stockpot, combine tomato soup, chicken broth, milk, and half and half. Add sun-dried tomatoes, onion powder, garlic powder, dried basil, and salt. Mix well.

Heat the mixture over medium, stirring frequently, until warmed but not boiling, about 5-7 minutes.

Reduce heat to low, and gently stir in the tortellini. Simmer for an additional 3-4 minutes.

Stir in shredded Parmesan cheese gradually, ensuring it melts smoothly into the soup.

Serve the soup hot, garnished with extra cheese if desired, and enjoy with crusty bread.