Preheat the oven to 400°F (200°C).
On a large rimmed sheet pan, spread the broccoli florets in a single layer.
Drizzle 1 tablespoon of olive oil over the broccoli and sprinkle with 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1/2 teaspoon garlic powder. Toss to coat evenly.
Arrange the Italian sausage on the sheet pan in small chunks or crumbled pieces around the broccoli.
Bake the sausage and broccoli for 15 minutes.
Meanwhile, cook the tortellini according to package instructions until al dente. Drain and set aside.
Remove the sheet pan from the oven and add the cooked tortellini to the pan, distributing evenly.
Drizzle the remaining 1 tablespoon olive oil over the tortellini and sprinkle with the remaining garlic powder, crushed red pepper flakes, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Toss gently to combine all ingredients.
Return the sheet pan to the oven and bake for an additional 10 minutes, until the sausage is cooked through and broccoli is tender.
Remove from the oven and sprinkle grated Parmesan cheese and chopped fresh parsley over the top before serving.