Prepare the ingredients. Heat the oil and fry the pasta over medium heat until it changes color. I don't like food to be too greasy, so I use just enough oil to avoid having to drain it or seeing oil spots.

Add the tomato puree and let it fry over medium heat until it changes color. Be sure to stir constantly to prevent burning. Add the chicken broth and bring to a boil.

While it comes to a boil, slice the spinach into strips. Add them to the soup. Let it boil for five minutes, then cover and let it rest for ten minutes so the pasta finishes cooking but remains al dente. Adjust the salt to taste. Ready to enjoy with a few drops of lime!