Boil the tortellini: Bring a large pot of salted water to a boil, add frozen cheese tortellini, and cook for 5–7 minutes until tender. Drain and set aside.

Prepare the soup base: In a large stock pot, combine tomato soup, chicken broth, milk, half-and-half, rehydrated sun-dried tomatoes, onion powder, garlic powder, dried basil, and a pinch of salt. Mix well.

Heat the soup mixture: Place the stock pot over medium heat and bring to a gentle simmer, stirring frequently for 5–7 minutes until hot and fragrant.

Add the tortellini: Stir in the drained tortellini and heat for an additional 2–3 minutes until flavors meld.

Incorporate the cheese: Stir in shredded Parmesan cheese and heat gently until melted, avoiding boiling.

Serve and garnish: Ladle into bowls, sprinkle with additional Parmesan, and enjoy hot.