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In a large pot, bring water to a boil and cook the cheese tortellini according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for about 2-3 minutes, until softened.
Add ground beef to the skillet. Cook until browned and fully cooked through, breaking it apart with a spatula as it cooks. Drain excess fat if necessary.
Stir in beef broth, heavy cream, Italian seasoning, salt, and black pepper. Bring to a gentle simmer and let cook for 5 minutes, allowing the sauce to thicken slightly.
Reduce the heat to low and stir in the grated Parmesan cheese until melted and creamy.
Gently fold in the cooked tortellini, ensuring they are well coated with the creamy sauce. Cook for an additional 2-3 minutes to heat throughout.
Remove from heat and serve immediately, garnished with chopped fresh parsley for a bright finish.