Bacon Wrapped Grilled Cheese Rolls & Creamy Tomato Tortellini Soup

1/4 cup of finely chopped onion  

1 tablespoon olive oil 
1 tomato

1 teaspoon salt  
1/4 chicken broth 
2 cups tomato sauce
8 oz cream cheese 
1 1/2 cup milk  
1 teaspoon chicken bouillon powder
1 teaspoon parsley 
1 teaspoon oregano
1 teaspoon black pepper 
1 cup boiled tortellini al dente 
3 tablespoon parmesan
6-9 slices of white sandwich bread
6-9 slices of mozzarella 
1/3 cup of grated cheddar cheese 
6-9 slices of bacon
2 tablespoons butter 
PREPARATION

In a large saucepan, over medium heat, add chopped onion and cook until lightly brown. 
Chop the tomato into slices and add to saucepan. 
Add salt, and continue to cook and stir until the tomato is soft and a darker color.
Add the chicken broth and stir.
Add the tomato sauce, cream cheese, milk, bouillon, parsley, oregano, and black pepper. 
Stir all the contents together. 
Add the tortellini and parmesan. 
Gently stir the tortellini and parmesan into the sauce. 
On a cutting board, remove crust from bread. 
With a rolling pin, roll out each slice of bread. 
Add the slices of mozzarella to each slice of bread. 
On top of the mozzarella add a small handful of cheddar.
Seal each bread slice with cheese by rolling it into a small looking taco. 
Wrap bacon around each roll and seal with toothpick.
Cook in a pan over medium heat with the butter.
Make sure to coat the grilled cheese rolls with the butter in the pan.
Remove from heat once bacon is cooked.
Serve with the creamy tomato tortellini soup.