1. In a large skillet, heat olive oil over medium heat. Add the ground Italian sausage and cook until browned and cooked through, about 5–7 minutes. Use a spoon to break it into crumbles. Remove and set aside.

2. In the same skillet, add diced bell pepper and garlic. Cook for 2–3 minutes until softened and fragrant. Stir in smoked paprika, onion powder, salt, pepper, and Cajun seasoning.

3. Reduce heat to low. Pour in the heavy cream, stirring to combine. Add Parmesan cheese and cream cheese, stirring until melted and smooth.

4. Stir in the tortellini and chicken broth. Simmer on low for 4–6 minutes, or until tortellini is tender and sauce has thickened.

5. Return the cooked sausage to the skillet. Stir in diced tomatoes and half the parsley. Top with crumbled bacon and remaining parsley before serving.