Boil a large pot of salted water over high heat, add the frozen cheese tortellini and cook according to package instructions (3-5 minutes). Drain and set aside.

In a large stock pot, combine the tomato soup, chicken broth, milk, and half-and-half. Add the chopped sun-dried tomatoes, onion powder, garlic powder, dried basil, and salt. Stir to combine and heat over medium until hot (5-7 minutes), not boiling.

Reduce heat to low, gently add the drained tortellini, stirring to coat. Simmer for 2-3 minutes.

Gradually mix in the Parmesan cheese until melted and creamy.

Heat through for another 2-3 minutes, stirring gently.

Serve in bowls, garnished with extra Parmesan cheese.