1.Melt the butter in a dutch oven over medium heat. Add the onion and celery and saute for approximately 6-7 minutes, stirring frequently, until the onions are tender. Season with some salt and pepper.
2.Add the garlic and saute for about 1 more minute. Add the sugar, water, chicken broth, tomatoes, tomato sauce, 1 teaspoon salt, and 1/2 teaspoon pepper and simmer over medium-low heat for about 20 minutes.
3.Add the pasta and cook for 8 minutes. Add the spinach and cook for about 2 minutes until the spinach is wilted. Stir in parsley and serve hot with fresh grated parmesan sprinkled on top.