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Heat olive oil in a large skillet or pot over medium heat. Add the halved Roma tomatoes, cut side down.
Cook for 7–8 minutes, lid on, until the tomatoes soften and start to blister. Remove the skins with a fork. Mash gently with a spoon to release their juices. Sprinkle with garlic powder, oregano, basil, black pepper, and a good pinch of salt.
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.
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.
If too saucy you can let it sit for longer, pasta will absorb the water