Heat the olive oil in a large soup pot over medium heat. Add the diced onion and cook for 3–4 minutes, until softened.

Add the minced garlic and cook for about 30 seconds, until fragrant.

Pour the chicken broth into the pot. Add the Italian seasoning, salt, and black pepper. Bring the broth to a boil.

Add the cooked mini meatballs and pasta to the boiling broth.

Reduce the heat and simmer for about 10 minutes, or until the pasta is tender.

Stir in the spinach and cook for another 2–3 minutes, until the greens are wilted.

Stir in the grated Parmesan cheese. Give the soup a taste and add additional salt and pepper if needed.

Ladle the soup into bowls and top with extra Parmesan cheese and fresh parsley.