Begin by bringing a large pot of salted water to a rolling boil. Gently add the frozen cheese tortellini and cook according to package instructions, which usually takes about 3 to 5 minutes, until they float to the surface and are tender. Once done, drain the tortellini and set them aside.

In a large stock pot, mix together two cans of tomato soup, two cups of chicken broth, and two cups each of milk and half and half. Add in the chopped sun-dried tomatoes, onion powder, garlic powder, dried basil, and salt. Stir the mixture thoroughly, ensuring all ingredients are well combined.

Place the pot over medium heat and gently stir the combined ingredients occasionally. Allow the mixture to warm up, taking care not to let it reach a boil. You’ll know it’s ready when it becomes steaming hot and starts to emit a comforting aroma.

Once the soup base is heated through, lower the heat to maintain a gentle simmer. Carefully incorporate the drained tortellini into the pot, gently stirring to ensure even distribution throughout the soup. Allow the tortellini to mingle with the savory broth for about 3 to 4 minutes.

To achieve that creamy texture everyone loves, stir in half a cup of shredded Parmesan cheese into the pot. Keep stirring until the cheese melts beautifully into the soup. Make sure the soup is heated through without bringing it to a boil.

Ladle the Cheesy Tomato Tortellini Soup into warm bowls, and for an extra touch, garnish each serving with additional Parmesan cheese. Enjoy this comforting dish while it’s hot.