Preparation

• Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions, usually about 3-5 minutes if using fresh or about 7-10 minutes for frozen. Drain and set aside.
• In a large skillet over medium heat, add the chopped bacon. Cook until crispy, approximately 5-7 minutes. Once cooked, remove it from the pan and place it on paper towels to drain excess fat.
• In the same skillet with a bit of the bacon grease, add the minced garlic. Sauté for about 1-2 minutes until fragrant, stirring constantly to prevent burning.
• Lower the heat and add the softened cream cheese to the skillet. Stir until it begins to melt and combine with the garlic.
• Gradually add the chicken broth, stirring constantly, until the mixture is well combined and creamy.
• Stir in the grated Parmesan cheese and let it melt completely. If using spinach, add it now and cook until wilted.
• Finally, add the cooked tortellini and crispy bacon to the skillet. Toss everything together until the tortellini is evenly coated with the creamy sauce.
• Season with salt and pepper to taste. Garnish with fresh parsley if desired, and serve immediately.