Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package directions until al dente. Drain and set aside.

While the tortellini cooks, heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion and cook until softened, about 3 to 5 minutes.

Add the ground beef and cook, breaking it up as it browns, until no longer pink, about 7 to 9 minutes. Stir in the garlic and cook for 1 more minute. Drain any excess grease if needed.

Stir in the tomato paste, diced tomatoes, Worcestershire sauce, Italian seasoning, garlic powder, onion powder, salt, and pepper. Cook for 1 to 2 minutes, stirring often, until the tomato paste darkens slightly and becomes fragrant.

Reduce the heat to medium-low. Add the softened cream cheese and stir until mostly melted. Pour in the chicken broth and heavy cream, then stir in the shredded cheddar cheese. Continue stirring until the cheeses are fully melted and the soup is smooth, about 5 to 7 minutes.

Add the cooked tortellini and gently stir to combine. Heat through for 1 to 2 minutes.

Garnish with chopped parsley and serve warm.