A rich and creamy dish featuring tender tortellini and flavorful sausage, perfect for a comforting weeknight meal.

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Cook tortellini according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Remove sausage from the skillet and set aside.
In the same skillet, add onion and garlic. Sauté until softened, about 2-3 minutes.
Pour in the chicken broth and bring to a simmer. Stir in the heavy cream, basil, oregano, and Parmesan cheese. Let simmer for 3-5 minutes until the sauce thickens slightly.
Return the cooked sausage to the skillet, stir to combine, and season with salt, pepper, and red pepper flakes (if using).
Add the cooked tortellini to the skillet and toss to coat in the creamy sauce. Cook for another 2-3 minutes, allowing the tortellini to absorb some of the sauce.
Serve hot, garnished with fresh parsley and extra Parmesan cheese, if desired.

For a lighter version, substitute half of the heavy cream with milk or a non-dairy alternative.
For added richness, you can stir in a tablespoon of butter after adding the cream.
If you prefer spicy sausage, you can use hot Italian sausage or add a pinch of red pepper flakes to the sauce.
Make it a one-pan meal by adding spinach, mushrooms, or bell peppers while cooking the sausage.