Heat dutch oven and add olive oil.

Saute onion until soft, then add garlic and saute for 30 seconds.

Add tomatoes, and saute for a minute.

Then add stock, pasta, and season with salt and pepper.

Bring to boil, lower heat to medium low.

Cover and allow to cook for 7-8 minutes.

Uncover, and stir in spinach until wilted.

Remove from heat, and serve immediately.