In a 4-quart Dutch oven or stockpot, heat the olive oil and saute the garlic for about one minute over medium heat

Pour in the tomato soup, chicken broth, half and half, sun-dried tomatoes, salt, pepper, dried minced onion, and Italian seasoning. Bring to a boil, reduce the heat, and simmer for 15 minutes.

Add the tortellini and cook according to package instructions or until tender. Serve with shredded Parmesan cheese and freshly chopped basil on top