1. Finely chop the onion and garlic.

2. Heat 15 ml (1 tablespoon) of olive oil in a large pot over medium heat, approximately 180°C (350°F).

3. Add the onion and garlic and sauté until softened, this should take about 5 minutes.

4. Next, add 450g (1 pound) of beef mince to the pot, breaking it up with a spoon as it cooks until it is no longer pink, this should take around 5-7 minutes.

5. Now add 475ml (16 fluid ounces) of beef broth, 15g (1 tablespoon) of tomato paste, 3g (1/2 teaspoon) of smoked paprika, a pinch of salt, and a grind of black pepper to the pot. Stir everything well to combine, then bring the mixture to a boil. Reduce the heat to low, approximately 150°C (300°F), and simmer covered for 10 minutes.

6. While the soup is cooking, cook 225g (8 ounces) of tortellini according to the package instructions, then drain and set aside.

7. Add the chopped parsley, basil, and a squeeze of lemon juice into the soup. Now add the cooked tortellini and a handful of spinach leaves to the pot. Simmer covered for a further 2-3 minutes, or until the spinach has wilted.

8. Serve the soup hot, accompanied by a slice of crusty bread.