Place the bacon in a large pot over medium heat. Sauté until crispy, add the butter, garlic, leek, potatoes and carrot, and continue to cook for about 10 minutes.
Add the stock and bring to a boil. Remove the scum as necessary. Add the bay leaf and mushrooms. Bring the heat down and simmer, partially covered, until potatoes start to lose shape, for about 25 minutes.

In the meantime, cook Duso’s Roasted Garlic Chicken Tortelloni according to the package instructions. Drain well and set aside.
Add the milk to the soup, adjust with salt and pepper and bring to a gentle simmer. Add the cream and cook for a few minutes. Then, add the spinach and cooked pasta, and continue to simmer until spinach is wilted.
Serve hot in individual bowls, adding salt and pepper to taste.