Bring a large pot of salted water to a rolling boil. Add fresh or frozen tortellini and cook according to package instructions until al dente; drain and set aside for later.

In a large skillet over medium heat, sizzle thick-cut bacon for about 5-7 minutes, or until it’s crispy and golden brown. Transfer to a paper towel-lined plate to drain excess grease.

In the same skillet with leftover bacon drippings, add minced garlic and sauté for about 1 minute, just until fragrant.

Stir in cream cheese, chicken broth, and heavy cream to the skillet. Mix gently until the cream cheese is fully incorporated, creating a smooth, creamy base.

Toss in the fresh spinach and cook gently until wilted. Then, mix in freshly grated Parmesan cheese, stirring until it has melted into the sauce.

Fold the drained tortellini into the creamy sauce, adding the crumbled bacon last. Ensure that everything is evenly coated in that irresistible sauce. Serve warm!