Step 1

In a large pot, heat the oil over medium heat.

Step 2

Add the onion, carrot, and celery and cook until softened, about 4-5 minutes, stirring frequently.

Step 3

Add the garlic and cook for an additional 1-2 minutes.

Step 4

Add the broth, crushed tomatoes, Italian seasoning, salt and pepper and bring to a boil. Turn down to a simmer and allow to cook for 10 minutes.

Step 5

Use an immersion blender to puree the soup, then add the mini pasta shells and cook until al dente, about 10 minutes.

Step 6

Remove the soup from the heat, then stir in the spinach. The heat of the soup will be enough to wilt the spinach.

Step 7

Serve immediately.