Cook the Sausage:
Heat a large skillet over medium heat and add the olive oil. Once the oil is hot, add the sausage to the skillet, breaking it up with a spoon as it cooks.
Cook the sausage until it is browned and fully cooked through, about 5-7 minutes. Remove the sausage from the skillet and set it aside on a plate, leaving some of the rendered fat in the skillet.
Sauté the Vegetables:
In the same skillet, add the chopped onion and cook for 3-4 minutes until it becomes soft and translucent.
Add the minced garlic and cook for an additional 1-2 minutes until fragrant, being careful not to burn the garlic.
Create the Sauce:
Pour the heavy cream and chicken broth into the skillet, stirring to combine with the onion and garlic. Bring the mixture to a gentle simmer.
Stir in the drained diced tomatoes, dried basil, oregano, and crushed red pepper flakes (if using). Season the sauce with salt and black pepper to taste.
Allow the sauce to simmer for about 5 minutes, letting the flavors meld together.
Add the Tortellini and Sausage:
Add the tortellini and cooked sausage back into the skillet, stirring to coat the pasta evenly with the sauce.
If you’re using refrigerated tortellini, cook them directly in the sauce according to the package instructions, typically about 5-7 minutes. If you’re using frozen tortellini, you may need to cook them for a few minutes longer.
Finish with Cheese:
Continued on next page 
(page 3)
