Preheat your oven to 350°F (175°C). Line a sheet tray with parchment paper and lay the bacon strips flat. Bake in the preheated oven for about 15-20 minutes, or until crispy.

While the bacon cooks, bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions, about 3-5 minutes.

In a large skillet, heat 1 tablespoon of canola oil over medium heat. Add the chopped yellow onion, stirring frequently for about 3-4 minutes until translucent.

Add the frozen peas and chopped asparagus to the sautéed onions, cooking for about 4-5 minutes until the asparagus is tender. Stir in the chopped garlic and cook for 30 seconds to 1 minute.

In a medium saucepan over medium heat, melt 2 tablespoons of butter. Whisk in 2 tablespoons of flour to create a roux, cooking for 1-2 minutes.

Slowly pour in 1 cup of heavy cream while whisking continuously. Cook for about 3-4 minutes until the sauce thickens slightly. Stir in ½ cup of Parmesan cheese until melted.

Add the cooked tortellini and sautéed vegetables to the sauce, folding gently together for 1-2 minutes.

Fold the chopped, crispy bacon into the mixture, stirring for just a minute until everything is evenly combined.

Spoon the creamy tortellini into bowls while warm. Garnish with additional Parmesan cheese and black pepper before serving.