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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 with 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.
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