Preheat the oven to 425 degrees. Grab a large pot, fill it with water, and heat it on high until it comes to a boil on the stove.

Cook the cheese tortellini according to the package instructions, once it is al dente remove it from the water, reserve 1/4 cup of the pasta water, drain, and rinse with cold water to stop the cooking. Set aside.

Toss the broccoli with the 2 Tablespoons of olive oil, also salt and pepper to taste. Spread in a single layer on a sheet pan and evenly distribute the whole chicken sausages around the pan. Roast in a 425-degree F oven until the broccoli and outside of the sausages are beginning to brown.

While the broccoli and sausages are cooking, in a large skillet over medium-high heat add a tablespoon of olive oil. Add in the diced onion and cook until it becomes a bit soft and translucent. Add in the garlic and saute for about a minute. Add in the chicken broth and pasta water and bring the mixture to a simmer. Let it simmer for about 3 or 4 minutes and stir in the tortellini and turn off the heat.

Once the broccoli and sausage are brown, remove from the oven. Dice the sausages into bite-sized pieces and toss the sausage and broccoli mixture into the pasta. Add a 1/2 cup of parmesan cheese and stir to combine.

Serve immediately with more parmesan cheese and red pepper flakes on the side to top the pasta if desired.