Begin by bringing a large pot of salted water to a rolling boil over high heat. Add the tortellini and cook according to package instructions, about 3-5 minutes for fresh pasta.

In a medium skillet, heat a tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant and lightly golden.

Add the diced cooked ham to the skillet and cook for 2-3 minutes until heated through.

Pour in the heavy cream, stirring well. Let simmer on medium-low heat for about 5 minutes. Add the grated Parmesan cheese, stirring continuously until melted.

Carefully add the drained tortellini into the skillet, tossing gently to coat them in the sauce. Heat together for an additional 2 minutes.

Remove from heat and transfer to a serving dish. Garnish with freshly chopped parsley and enjoy immediately.