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Heat olive oil in a large skillet or pot over medium heat. Add the halved Roma tomatoes, cut side down. Sprinkle with garlic powder, oregano, basil, black pepper, and a good pinch of salt.
Cook for 7–8 minutes, lid on, until the tomatoes soften and start to blister. Mash gently with a spoon to release their juices.
Pour in the chicken broth and heavy cream, then bring to a gentle simmer. Add the tortellini and cook according to package directions, stirring occasionally, until the pasta is tender and the sauce has thickened.
Stir in the Parmesan until creamy and well combined.
Remove from heat and top with the ball of burrata. Let it melt slightly, then tear into pieces before serving.