Creamy Tomato Tortellini Soup

2 garlic cloves, minced
2 tablespoons olive oil
2 cans condensed tomato soup
½ cup sun dried tomatoes, chopped
1 tablespoon tomato paste
1½ cup milk
2 cups half and half
2 cups low-sodium chicken broth
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon pepper
2 teaspoons Italian Seasoning
1 9-ounce package refrigerated tortellini
1/4 fresh basil, chopped
Shaved Parmesan 

Saute garlic with the olive oil in a large stock pot over medium heat until golden brown. Add tomato soup, tomatoes, tomato paste, milk, half and half, chicken broth and spices. Bring to a simmer. Add tortellini to the soup and cook according to the package directions. Top with fresh basil and shaved Parmesan.