Heat olive oil in a large, oven-safe skillet over medium heat. Add onion and cook, stirring often, until softened. Add diced ham and garlic and cook for several minutes, until browned.
Add chicken broth, tortellini and heavy cream. Stir until combined and bring to a boil. Simmer uncovered for about 8-10 minutes or until most of the liquid is absorbed and tortellini are tender.
Meanwhile, heat the broiler on your oven (place the rack in the center of your oven).
Remove from heat. Stir in half of the Mozzarella and all of the Parmesan cheese until melted.
Top with remaining Mozzarella and place under the pre-heated broiler for about 3-5 minutes, until golden and bubbly (watch closely to avoid burning). OR if you prefer not to use the broiler, cover and let sit for 5-7 minutes, or until cheese is melted.
Garnish with fresh, chopped parsley and serve immediately.
Storage: Leftovers should be placed in an airtight container and stored in the fridge no less than two hours after cooking. Store for up to 3-4 days.Freezing: I do not recommend freezing this dish.Reheating: Reheat in the microwave for 60-90 seconds in 30 second intervals.