Cook the Sausage: In a large skillet, cook the sausage over medium-high heat, breaking it apart with a spoon, until browned and cooked through. Drain off any excess grease. Set aside.

Cook the Tortellini: While the sausage is cooking, cook the tortellini according to package directions. Reserve about 1/2 cup of the pasta water before draining.

Steam the Broccoli: Steam the broccoli florets until tender-crisp, about 5-7 minutes. You can also blanch them in the pasta water during the last minute of the tortellini's cooking time. Drain well.

Make the Garlic Parmesan Sauce: In the same skillet (after wiping it clean if necessary), melt the butter over medium heat. Add the minced garlic and cook until fragrant and lightly golden, about 1-2 minutes. Be careful not to burn the garlic.

Combine Ingredients: Add the cooked sausage, broccoli, and tortellini to the skillet with the garlic butter. Toss to combine.

Add the Cream and Cheese: Pour in the heavy cream and chicken broth. Stir in the Parmesan cheese and Italian seasoning. Season with salt, pepper, and red pepper flakes (if using).

Simmer and Thicken: Bring the sauce to a simmer and cook for 2-3 minutes, or until the sauce has thickened slightly. If the sauce is too thick, add a little of the reserved pasta water to thin it out.

Serve: Serve immediately, garnished with fresh parsley and extra Parmesan cheese.