Begin by bringing a large pot of salted water to a rapid boil over high heat. Once bubbling, carefully add the frozen cheese tortellini, and cook according to the package instructions, usually around 3-5 minutes, until they float to the surface. Drain the tortellini and set them aside while you prepare the rich broth.

In a large stock pot, combine the tomato soup, chicken broth, milk, and half-and-half over medium heat. Stir in the chopped sun-dried tomatoes, onion powder, garlic powder, dried basil, and salt. Mix thoroughly until all ingredients are well-integrated, creating a cohesive and inviting broth. Keep an eye on the pot until the mixture is heated through, but do not let it boil.

Once the soup base is hot, reduce the heat to low and gently add the cooked tortellini to the pot. Stir carefully to incorporate the pasta without breaking it apart. Allow the Cheesy Tomato Tortellini Soup to simmer for about 2-3 minutes, letting the flavors meld while ensuring the tortellini warms up without becoming mushy.

With the soup still on low heat, sprinkle the shredded Parmesan cheese into the pot. Stir continuously until the cheese has completely melted and the broth reaches a creamy consistency that envelopes the tortellini.

After a final brief simmer for another minute to ensure everything is hot and combined, it’s time to serve your Cheesy Tomato Tortellini Soup. Ladle the comforting soup into bowls, and for an eye-catching touch, add extra Parmesan cheese on top as a garnish.