Note: I cook the tortellini separately from the soup because it’s better for storing the leftovers.

Bring a large pot of water to the boil. Add a generous pinch of salt and the tortellini. Cook the tortellini for the length of time indicated on the package instructions.

When the tortellini is cooked, drain it and set aside. If storing leftovers, it’s a good idea to toss it in a bit of olive oil so that it doesn’t stick together.

While the pasta is cooking heat the olive oil in a medium-large pot over medium heat. Add the onion and carrot and fry, stirring occasionally, until soft and tender.

Add the garlic and fry for another 30 seconds or until soft and fragrant.

Add the tomato paste and basil and stir well. Fry for about 30 seconds, stirring continuously, until the tomato paste darkens in color slightly.

Add the crushed tomatoes, vegetable stock and salt and pepper to taste. Bring to a boil, then reduce the heat to a simmer and simmer for 5 minutes.

Remove the soup from the heat and stir in the spinach.

Divide the tortellini between 4 serving bowls and ladle over the spinach soup.