Prepare tortellini according to package instructions. Drain and rinse.

Meanwhile, cook chopped bacon in a large skillet over medium heat until crispy. Remove to a paper towel-lined plate. Set aside.

Remove all but 2 tablespoons of bacon drippings from skillet. Add garlic and cook in remaining dripping on low for about 1 minute. Sprinkle flour in the skillet and whisk until combined with drippings. Gradually whisk in milk. Bring to a boil. Add salt, black pepper, and dried Italian seasoning, lower the heat and cook, stirring for 2 minutes. Add mozzarella and Parmesan and heat until melted. Toss cooked tortellini and bacon in sauce, sprinkle with parsley and serve immediately.