Heat 2 tablespoons of olive oil in a large skillet over medium heat for about 2 minutes.

Add crumbled spicy Italian sausage, cooking for 5-7 minutes until browned and fully cooked.

Stir in one diced onion and 2 tablespoons of minced garlic, cooking for an additional 2-3 minutes until the onion is translucent.

Meanwhile, bring a large pot of salted water to a boil and cook the cheese-filled tortellini according to package instructions (about 5-6 minutes).

Once done, drain the tortellini, reserving about 1 cup of pasta water.

Reduce heat to low, add 8 ounces of mascarpone cheese to the skillet, stirring until melted and smooth.

Gradually pour in 1 cup of chicken broth, mixing completely with the mascarpone.

Sprinkle in crushed red pepper flakes and ½ cup of Parmesan cheese, stirring until creamy.

Gently toss the cooked tortellini into the sauce, adding reserved pasta water as needed for consistency.

Serve garnished with chopped basil or parsley and extra Parmesan cheese.