Heat the olive oil in a large, deep-sided saute pan until hot. Add the sliced andouille sausage and onions.

Cook until the sausage is browned around the edges and the onion is translucent – about 7 minutes.

Stir in the garlic, mushrooms, and mixed bell peppers. Cook an additional 5 minutes, stirring frequently.

Pour in the white wine and deglaze the pan by scraping any browned bits from the bottom of the pan with a spatula.

Add the canned tomatoes with their juice, broth, Cajun seasoning, and the tortellini.

Stir well, cover, and bring to a simmer.

Cook the tortellini for 3 minutes until almost al dente. Remove the lid and continue cooking until nearly all the liquid is absorbed. There should be about ⅓ cups of liquid remaining in the pan.

Gently stir in the heavy cream and parmesan cheese. Cook, stirring often, until the cream is hot – about 2 minutes.

Spoon the pasta into shallow sided bowls and garnish with a sprinkle of fresh parsley and sliced green onion.

Serve hot.