Set a large pot on the stovetop, turn heat to medium-high and add the olive oil.
Add the onions, carrots, and celery; sauté the vegetables until all are tender.
In a medium sized bowl, add the soup and milk; whisk until combined; add to the pot of vegetables.
Add the garlic, ranch mix, garlic powder, pepper and salt.
Add the cream cheese; stir until it has melted in with the vegetables.
Add the broth to the pan and allow the mixture to come to a boil.
Add the bacon and chicken; lower the heat to a simmer.
Let the ingredients cook, at a simmer, for about 20 minutes; stir occasionally.
Add the pasta and allow to become tender while maintaining a low temperature.
Lastly, add the cheddar and stir to combine.
