In a large Dutch oven, heat olive oil over medium heat. Add the chopped carrots, celery, onion, and minced garlic. Sauté until the vegetables are tender, about 5 minutes.

Stir in the cooked chicken, allowing it to heat through for an additional 3 minutes.

Pour in the broth of your choice—chicken or vegetable. Then, add the heavy cream and cream cheese. Cover the pot and bring it to a gentle boil, cooking for 15 minutes.

Lower the heat, add your chosen pasta and optional cheddar cheese. Let it simmer gently until the pasta reaches your preferred tenderness, usually around 8-10 minutes.

Add the fresh spinach just a couple of minutes before serving, stirring until it wilts beautifully.

Taste the soup and adjust with salt and black pepper as desired. Serve hot, garnished with extra parmesan or herbs.