Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the diced onions, minced garlic, and sliced carrots. Cook until the vegetables are softened and fragrant, about 5-7 minutes.

Add the broth and seasonings: Pour in the chicken broth and add dried thyme, parsley, salt, and pepper. Stir well and bring the mixture to a gentle simmer.

Cook the pasta: Stir in the ditalini pasta and cook for 8-10 minutes, or until the pasta is al dente. Make sure to stir occasionally to prevent sticking.

Add the remaining ingredients: Lower the heat and stir in the cooked chicken, fresh spinach, and heavy cream. Mix everything thoroughly and heat the soup through, but avoid bringing it to a boil.

Season to taste: Taste the soup and adjust the salt and pepper as needed. Serve warm and enjoy!