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Heat a drizzle of oil in a large non-stick saucepan.
Add the onion and fry on a medium heat for 7 minutes.
Add the garlic, soy sauce and honey and fry for another minute.
Add the stock and tinned tomatoes.
Season with salt and pepper and blitz with a hand blender until smooth.
Stir in the pasta.
Bring to a steady boil, before turning it to a low heat and simmering for 15 minutes, or until the pasta is cooked though.
Stir in the cream, basil, spinach and mozzarella.
Stir until combined.
Divide between 4 bowls and serve with cheese on toast.