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Bring a large pot of salted water to a boil and cook the tortellini 1 minute under al dente. Drain, but do not rinse.
Meanwhile, preheat the oven to 400F and lightly grease a 9x13 baking dish.
Heat a large deep pan on medium-high heat and add the turkey and onion. Fully cook the turkey, breaking apart into small pieces.
Add the garlic, Italian seasoning, 1 tsp fine sea salt, paprika, pepper, onion powder, and garlic powder.
Sprinkle in the flour and cook for 1 more minute.
Gradually pour in the broth and milk, stirring constantly and scraping up any flavorful browned bits on the bottom of the pan.
Bring to a simmer, reduce heat to medium, and simmer for 3 minutes to slightly thicken.
Add the broccoli, remaining 1 tsp salt, and cook for 2-3 more minutes, until soft.
Stir in the cream cheese and parmesan until smooth, then stir in the cooked tortellini.
Carefully transfer everything to the prepared baking dish, top with mozzarella, and bake uncovered for 20 minutes until golden and bubbly.
Let cool for at least 10 minutes before serving.