Put a deep skillet on medium heat. Add the chopped bacon and cook until it is crisp.

Scoop out the bacon and set it aside, keeping about 1 to 2 tablespoons of the bacon fat in the pan.

Add the minced garlic to the pan and stir for about 30 seconds until fragrant, but not browned.

Pour in the chicken broth and half and half. Bring to a gentle simmer, then add the tortellini. Stir to prevent sticking.

Let the tortellini cook according to package directions, usually about 5 to 7 minutes, stirring occasionally.

Once the tortellini is tender, stir in the spinach. It may seem like too much initially, but it shrinks quickly.

Turn the heat down low and stir in the grated Parmesan. The sauce will thicken as it rests.

Stir most of the cooked bacon back into the dish, then sprinkle some on top for garnish. Taste and adjust seasoning with black pepper and salt.