Begin by bringing a large pot of salted water to a rolling boil. Add the frozen cheese tortellini, cooking them according to package instructions, typically about 5 to 7 minutes, or until they are tender and float to the surface. Once cooked, drain the tortellini in a colander and set them aside while you prepare the soup base.

In a separate large stock pot, combine the tomato soup, chicken broth, milk, half-and-half, chopped sun-dried tomatoes, onion powder, garlic powder, dried basil, and salt. Stir the mixture thoroughly to blend the flavors, then heat it over medium heat for about 5 minutes.

Once the soup base is hot, reduce the heat to low before gently stirring in the drained cheese tortellini. Allow the soup to heat through on low for about 3 to 4 minutes.

Gradually sprinkle the shredded Parmesan cheese into the soup while stirring gently, allowing the cheese to melt into the soup.

Once heated through and cheese melted, remove the pot from heat. Ladle the soup into bowls and finish with a sprinkle of reserved Parmesan cheese. Serve hot.