In a large skillet, heat the olive oil over medium heat until shimmering but not smoking.

Add the chopped onion and minced garlic, cooking for 3-5 minutes or until the onion becomes translucent and fragrant.

Toss in the sliced kielbasa and cook until browned on both sides, about 5-7 minutes, stirring occasionally.

Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer and let it bubble at the edges.

Stir in the tortellini, cooking according to the package instructions until tender, usually around 3-5 minutes.

Once the tortellini is cooked, add the shredded cheese and stir until melted and fully combined, creating a creamy sauce that coats the pasta.

Taste and season with salt and pepper as needed, adjusting to your preference.

If desired, garnish with fresh parsley before serving warm.