Step-by-Step Instructions for Creamy Garlic Parmesan Tortellini

• In a large skillet, heat 1 tablespoon of olive oil over medium heat. Remove the casing from 8 ounces of Italian sausage, breaking it into small chunks. Cook for about 5-7 minutes, stirring occasionally until the sausage is browned and fully cooked. Once done, transfer the sausage to a plate and set aside to keep warm.
• Bring a large pot of salted water to a rolling boil. Add 1 package (about 9 ounces) of fresh cheese tortellini and cook according to package directions, which should take around 3–5 minutes. When they float to the top and are tender, drain them well and set aside.
• Using the same skillet, melt 2 tablespoons of butter over medium heat. Add 3 cloves of minced garlic and sauté for about 30 seconds until fragrant. Then, add 2 cups of broccoli florets and cook for 3–4 minutes, stirring frequently until the broccoli is tender yet still vibrant green.
• Pour in 1 cup of chicken broth and 1 cup of heavy cream into the skillet, stirring well to combine. Increase to a gentle simmer and gradually whisk in 1 cup of grated Parmesan cheese until melted and smooth. Season with salt, pepper, and optional red pepper flakes to taste.
• Return the cooked sausage and the drained tortellini to the skillet, tossing gently to coat everything in the creamy sauce. Allow it to simmer for 2–3 minutes, letting the flavors meld together.
• Finally, sprinkle with fresh parsley and additional Parmesan cheese right before serving. Serve immediately while hot.