Heat oil in a large saucepan, add onion and cook for 2-3 minutes until soft.
Add carrots, bay leaves, tomatoes and Leggo’s Tomato Paste, cook for a further 3 minutes.
Stir in stock and bring to the boil, add tortellini and oregano. Reduce heat and simmer covered for 15 minutes or until tortellini is tender.
Stir in spinach leaves and serve immediately.