Bring a large pot of salted water to a boil. Cook the tortellini according to package directions until al dente. Drain and set aside.

Meanwhile, cook the chopped bacon in a large skillet over medium heat until crisp. Drain onto a paper towel-lined plate.

Add the broccoli florets to the same skillet and season with salt and pepper. Cook until the broccoli begins to crisp on the edges, about 3 to 4 minutes.

Toss the broccoli, add the olive oil, and continue to cook for another 2-3 minutes until tender-crisp. Remove the broccoli from the skillet to a plate.

To the same skillet, melt the butter over medium heat, cooking until it begins to brown, about 3-4 minutes. Reduce the heat to low.

Add the minced garlic, oregano, thyme, and a pinch of crushed red pepper flakes. Cook for one minute until fragrant. Pour in the dry white wine and simmer for 2-3 minutes.

Add the heavy cream and softened cream cheese. Whisk until the sauce is smooth. Bring to a gentle simmer and cook for 5 minutes, until slightly thickened. Stir in the Parmesan cheese and season with salt and pepper to taste.

Add the cooked tortellini to the sauce and toss to coat. Cook for 2-3 minutes, then remove from the heat. Divide the tortellini between plates and top with the charred broccoli and crispy bacon. Serve immediately.