Bring a large pot of salted water to a boil. Cook the cheese tortellini until tender and pillowy. Drain and set aside, reserving ½ cup pasta water if needed.

 In a large skillet over medium heat, cook the crumbled beef sausage until browned and fully cooked, about 5–7 minutes. Remove and set aside.

 In the same skillet, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant and lightly golden.

 Pour in chicken broth and bring to a gentle simmer, scraping up flavorful browned bits from the bottom of the pan.

 Stir in heavy cream, Parmesan cheese, red pepper flakes (if using), salt, and black pepper. Let simmer 3–4 minutes, stirring frequently, until the sauce thickens into a smooth, creamy base.

 Add broccoli florets and cook for 2–3 minutes until tender yet vibrant.

 Return the cooked sausage and tortellini to the skillet. Gently toss until everything is coated in the rich, velvety garlic Parmesan sauce. Add a splash of reserved pasta water if needed for a silky, glossy finish that clings beautifully to the tortellini folds.

 Let simmer together for 1–2 minutes so the sauce thickens and wraps around every bite. Garnish with fresh basil or parsley and serve warm. The texture should be luxuriously creamy, smooth, and generously coating each piece.