In a saucepan, place the sugar and red wine vinegar together and simmer until reduced by half

In a stockpot, add the tomatoes, diced tomatoes, water, and chicken bouillon cubes together and bring to a boil. Turn the heat down and simmer for 10 minutes. Thicken with the slurry while stirring and cook another 5 minutes

Julienne the spinach and add to the soup and cook for 5 minutes. Add some of the reduction to the soup to taste; it will give a sweet flavour to it; season with salt and pepper. Add fresh basil when serving