Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until al dente.

Drain the tortellini in a colander and set aside.

In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

Pour in the heavy cream and chicken broth, stirring to combine. Bring to a simmer.

Add the grated parmesan cheese and Italian seasoning, stirring until the cheese is melted and the sauce is smooth.

Season with salt and pepper to taste.

Add the cooked tortellini to the sauce, tossing gently to coat the pasta evenly.

Serve hot, garnished with chopped parsley.