Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the Italian sausage and cook for about 5–7 minutes, breaking it apart with a spatula, until it’s browned and cooked through. Transfer the sausage to a plate, leaving the flavorful drippings in the skillet.

Bring a pot of salted water to a rolling boil. Carefully add the fresh or chilled tortellini and cook according to the package directions, typically 3–5 minutes for fresh tortellini. Once they float to the surface and are tender, drain them, and set aside.

In the same skillet, melt 1 tablespoon of butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it. Then, add chopped broccoli and cook for an additional 3–4 minutes until it’s tender yet bright green.

Pour in 1 cup of chicken broth and 1 cup of heavy cream to the skillet. Bring the mixture to a gentle simmer while whisking continuously. Gradually add 1 cup of grated Parmesan cheese, stirring until it melts and creates a smooth sauce. Season with salt, pepper, and optional red pepper flakes to taste.

Return the cooked sausage and draining tortellini to the skillet with the sauce. Gently toss until coated in the creamy garlic Parmesan sauce. Let it simmer for about 2–3 minutes.

Remove from heat and serve in bowls. Sprinkle with finely chopped parsley and additional grated Parmesan cheese. Enjoy your warm, comforting dish right away!