Heat 7 quarts of water to boiling and add 2 tablespoons of salt. Add broccoli florets and cook 3-5 minutes. In the meantime cook the Tortelloni according to package instructions and drain, reserving ½ cup of the pasta cooking water. At the same time heat gently Portobello Mushroom Sauce in a large skillet over medium heat. Add the Tortelloni to the pan and stir gently, adding pasta water a little at a time if you need to loosen the sauce.
Divide Tortelloni among plates and serve.
*You can make this recipe also with Prosciutto & Cheese Tortelloni or Chicken & Mozzarella Tortelloni