Place bacon slices in a large pot over medium heat and cook until browned and slightly crispy. Remove with a slotted spoon and transfer to a paper towel lined plate.

Wipe out most of the rendered bacon grease, reserving enough to just coat the bottom of pot. Place pot back over medium heat. Cook 2-3 minutes, add garlic. Cook 1 minute more, stirring.

Pour broth into pot and increase heat to high, just until you reach a boil. Reduce heat and simmer 5 minutes until onions are softened.

Add broccoli and tortellini to pot and bring back up to a boil then knock down to a simmer and continue to simmer about 8-10 minutes, until tortellini is cooked thru and broccoli is tender.

While the tortellini is simmering, create cheese sauce.

In a sauce pan over medium heat, melt butter. Whisk in the flour and let cook out about a minute or so. Whisk in milk and cook, occasionally whisking, about 5 minutes, until mixture begins to thicken. Remove from heat and stir in cheese. Stir well until smooth. Season with black pepper. Taste for salt and add if desired.

Once broccoli and tortellini are tender, pour cheese sauce into soup mixture. Simmer 3-5 more minutes, being sure to stir well to combine cheese sauce thoroughly into soup.

Top with crispy bacon just before serving.