In a large skillet, heat 1 tablespoon of olive oil over medium heat. Remove the casing from the Italian sausage and break it into small pieces. Cook for 5–7 minutes until browned and cooked through. Transfer to a plate and set aside.

Bring a large pot of salted water to a boil. Add 9 ounces of tortellini and cook according to package directions for 3–5 minutes until tender. Drain and set aside.

In the same skillet, melt 2 tablespoons of butter over medium heat. Add 3 minced cloves of garlic and sauté for about 30 seconds until fragrant.

Add 2 cups of broccoli florets to the skillet. Sauté for 3–4 minutes until tender yet bright green.

Pour in 1 cup of chicken broth and 1 cup of heavy cream. Stir and bring to a gentle simmer. Gradually whisk in 1 cup of grated Parmesan cheese until melted and smooth. Season with salt, pepper, and red pepper flakes as desired.

Return the cooked sausage and tortellini to the skillet, tossing gently to coat. Allow to simmer for 2–3 minutes, adding reserved pasta water or broth if the sauce is too thick.

Serve immediately, garnished with freshly chopped parsley and extra Parmesan on top.