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In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, about 5-7 minutes.
Add the finely chopped onion and minced garlic to the skillet, cooking for an additional 2-3 minutes until the onion is translucent.
Stir in the beef broth, heavy cream, Worcestershire sauce, Dijon mustard, dried thyme, salt, and black pepper. Bring the mixture to a gentle simmer.
Add the refrigerated cheese tortellini to the skillet and cook for 7-9 minutes, or until the tortellini are tender and heated through.
Remove from heat and stir in the sour cream. Let it simmer for another 2-3 minutes to combine the flavors.
Garnish the dish with chopped parsley and sprinkle with grated Parmesan cheese, if desired. Serve hot and enjoy!