1. Cook the tortellini according to the package directions in salted boiling water. Once cooked, drain and set aside.

2. Brown the sausage by heating 1 tablespoon of olive oil over medium-high heat. Add the Italian sausage, breaking it into crumbles as it cooks. Cook until browned, about 5 to 7 minutes. Remove and set aside.

3. In the same skillet, add the remaining olive oil and broccoli florets. Sauté for 4 to 5 minutes until tender-crisp. Remove and set aside with the cooked sausage.

4. Reduce heat to medium and melt the butter in the skillet. Add minced garlic and cook for 30 seconds until fragrant. Whisk in all-purpose flour and cook for 1 to 2 minutes.

5. Gradually whisk in chicken broth and heavy cream, stirring constantly until smooth. Season with garlic powder, black pepper, and salt to taste.

6. Allow sauce to simmer for 3 to 4 minutes until thickened. Remove from heat and stir in Parmesan cheese until melted and creamy.

7. Add cooked tortellini, sausage, and broccoli back to the skillet. Gently toss to coat everything in the sauce.

8. Garnish with fresh parsley and a sprinkle of red pepper flakes if desired. Serve immediately.