Fill a large pot with water. Add 2 tsp of salt and bring to a boil over high heat. Rinse and drain the broccoli. Then cut into bite sized floret pieces. Trim and peel any thick or tough stems.
Heat the olive oil in a large sauté pan over medium high heat. When the oil is hot enough to simmer, add the broccoli. Season with a light sprinkling of salt and pepper. Continue to cook, stirring occasionally, until the broccoli turns bright green, about 3 minutes.
Once the water begins to boil, add the tortellini noodles and cook until it is heated through, about 3 minutes. Add the tortellini and Kalamata olives to the broccoli mixture and toss until coated. Stir in the parmesan cheese and sprinkle with Mozzarella cheese.
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