In a large pot over medium heat, add the olive oil and onion and cook for 3-5 minutes until semi-translucent.

Add the garlic and tomato paste and cook for 3 more minutes, stirring occasionally.

Add the tomatoes and cook for 3-5 more minutes, until the skins begin to wrinkle, and tomatoes begin to release liquid.

Season with salt and pepper, next add the vegetable broth, non-dairy milk, and pasta and stir until combined.

Bring to a boil, then cover, reduce heat, and let simmer for 10 minutes or until most liquid is absorbed.

Add the spinach and stir until wilted.

Remove from heat and serve immediately and serve.