Start by bringing a large pot of salted water to a rolling boil over high heat. Once it's bubbling, carefully add 9 ounces of frozen cheese tortellini. Cook according to the package instructions, usually about 3-5 minutes, or until they float to the surface indicating they're done. Drain the tortellini and set aside for later.

In a separate large stock pot, pour in 2 cans of tomato soup, 2 cups of chicken broth, 2 cups of milk, and 2 cups of half-and-half. Add in the chopped sun-dried tomatoes, 1 teaspoon each of onion powder, garlic powder, and dried basil, along with ½ teaspoon of salt. Heat the mixture over medium heat, stirring occasionally until it’s hot but not boiling, about 5 minutes.

Once the soup base is steaming, reduce the heat to low. Gently fold in the freshly cooked tortellini from Step 1 into the warm soup mixture. This will help infuse the tortellini with rich flavors as everything simmers together. Continue to stir occasionally for about 2-3 minutes, ensuring all the ingredients are well combined and heated through.

Now it’s time to make your Cheesy Tomato Tortellini Soup even creamier! Gradually stir in ½ cup of shredded Parmesan cheese into the soup. Heat gently until the cheese melts completely, creating a luscious, creamy texture. Be careful not to let the soup boil, which may cause the cream and cheese to curdle; a low temperature is key.

Once fully combined and heated, ladle the creamy Cheesy Tomato Tortellini Soup into bowls. If desired, top each serving with a sprinkle of extra Parmesan cheese for a delightful finishing touch. This comforting soup is best served hot, alongside some crusty bread or a fresh salad to round out your meal.