In a large skillet, heat a drizzle of olive oil over medium heat. Add the Italian sausage, breaking it apart with a spatula as it cooks. Sauté for about 5–7 minutes until browned and cooked through. Remove from skillet and set aside, leaving drippings.

In the same skillet, add a touch more olive oil if needed and toss in the minced garlic. Sauté for 1–2 minutes until fragrant and golden. Be careful not to burn.

Pour in the chicken broth and heavy cream, stirring gently to combine. Increase heat slightly and bring to a gentle simmer. The cream should begin to thicken.

Reduce heat to low and gradually sprinkle in the grated Parmesan cheese while stirring. Add Italian seasoning, salt, and pepper, adjusting to taste. Stir until melted and smooth.

Bring a pot of salted water to a boil and add cheese tortellini. Cook according to package instructions, usually around 3–5 minutes. When there are just 2–3 minutes left, add fresh broccoli florets.

Once the tortellini and broccoli are cooked, drain thoroughly and add to the skillet with the sauce and sausage. Gently fold to coat. Heat through for another 2–3 minutes.

Transfer to a serving dish and sprinkle with chopped parsley.