Bring a large pot of salted water to a rolling boil. Add the frozen cheese tortellini and cook according to package instructions, about 3-5 minutes. Drain and set aside.

In a stock pot over medium heat, combine tomato soup, chicken broth, milk, and half and half. Stir well and heat gently for about 5 minutes.

Stir in the sun-dried tomatoes, onion powder, garlic powder, dried basil, and salt. Cook for an additional 2-3 minutes.

Reduce heat to low, add the drained tortellini, and simmer for about 3 more minutes.

Gradually stir in the shredded Parmesan cheese until melted. Heat for another minute on low without boiling.

Ladle the soup into bowls, sprinkle with extra Parmesan if desired, and serve immediately.