In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil shimmers, add crumbled Italian sausage, cooking for 5–7 minutes until browned. Remove the sausage and set aside.

In a separate pot, bring salted water to a boil. Add tortellini and cook according to package directions, typically for 3–5 minutes. Drain when al dente, and set aside.

In the same skillet, melt 2 tablespoons of butter. Add minced garlic and sauté for 30 seconds until fragrant. Stir in 2 cups of broccoli and cook for 3–4 minutes until tender.

Stir in 1 cup of chicken broth and 1 cup of heavy cream. Bring to a simmer and let thicken for 2–3 minutes. Gradually stir in 1 cup of Parmesan cheese until melted. Season with salt, pepper, and optional red pepper flakes.

Add sautéed sausage and cooked tortellini to the skillet, gently tossing everything together. Let simmer for 2–3 minutes. Add reserved pasta water if the sauce is too thick.

Plate the tortellini topped with fresh parsley. Serve immediately with extra cheese on the side.