Clean, peel and wash the carrots and celery. Cut carrots into thick slices or pieces, 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.
Add 750 ml stock and tomatoes, crush tomatoes with a spatula. Add pasta and herbs. Bring to the boil and simmer for 13-15 minutes, stirring constantly as the noodles quickly stick to the bottom of the pan. Add some more stock if necessary. Sort and wash the spinach. At the end of the cooking time add spinach to the soup and stir in. Season soup with salt, pepper and sugar.