Clean, peel and wash the carrots and celery. Cut carrots into slices and celery into cubes. Peel and finely dice onion and garlic. Heat the oil in a large pot and sauté the onion and garlic.
Add carrots and celery, season with salt, pepper and sugar and steam for 2-3 minutes.
3⁄4 Add l water and stir in the stock. Add the tomatoes and chop up a little with a spatula. Add pasta and herbs. Bring to the boil and simmer for 13-15 minutes. Stir again and again, as the noodles quickly stick to the bottom of the pot.
Possibly add some more water. Sort the spinach, wash and drain well. At the end of the cooking time, stir the spinach into the soup. Season soup with salt, pepper and a little sugar.