Heat oil in a large pan or skillet over medium high heat until hot. Add peppers and sauté 2-3 minutes. Add garlic and sauté another 1-2 minutes until fragrant.
Add chicken (or vegetable) broth and tomato soup and bring to a gentle boil. Add italian seasoning, onion powder, and garlic salt and cook 3-5 minutes, stirring throughout.
Whisk together half & half with corn starch until corn starch is dissolved. Add corn starch slurry to soup and allow to thicken 1-2 minutes. Reduce heat and add tortellini. Stir in parmesan cheese until melted. Serve hot and top with additional cheese if desired.
Flavor tip: add a handful of finely chopped fresh basil!