Start by boiling a generous pot of salted water.

Once it reaches a rolling boil, add the broccoli florets and cook for 2 to 3 minutes, ensuring they remain tender yet vibrant green.

Using a slotted spoon, carefully transfer the broccoli to a plate and set it aside.

In the same pot of boiling water, add the tortellini and cook according to the package instructions. Drain and set aside.

In a spacious skillet, melt some butter over medium heat.

Toss in the diced onion and sauté for about 3 to 4 minutes until they become soft and translucent.

Add the minced garlic, red pepper flakes, and a pinch of nutmeg, stirring for 30 seconds until fragrant.

Slowly pour in the half-and-half, stirring constantly.

Allow the mixture to simmer, then mix in the freshly grated Parmesan cheese until well combined.

Continue stirring until the cheese melts and the sauce becomes smooth and thick, about 3-5 minutes.

Adjust the flavor of the sauce by adding salt and pepper according to your preference.

Add the cooked tortellini and broccoli to the skillet with the Alfredo sauce, gently tossing to coat everything evenly in the creamy sauce.

Serve the Broccoli Alfredo Tortellini hot, garnished with extra Parmesan cheese if desired.

Serve it alongside a fresh side salad or some garlic bread to create a well-rounded meal.