In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the onion, celery, and carrots. Cook until the veggies start to soften, about 5–7 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.

Pour in the crushed tomatoes and chicken broth. Stir in the Italian seasoning, and season with salt and pepper to taste.

Add the raw meatballs (no need to thaw if frozen) and bring the soup to a boil. Reduce heat to a gentle simmer, cover, and let cook for 20 minutes, or until the meatballs are heated through and tender.

Stir in the pasta and simmer uncovered until al dente, about 8–10 minutes, stirring occasionally so it doesn’t stick to the bottom.

Reduce heat to low. Stir in the heavy cream and spinach, and let simmer just until the spinach wilts—about 2–3 minutes. Taste and adjust seasoning if needed.

Ladle into bowls and top with freshly grated parmesan.