1. Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery with a pinch of salt and cook for 6–8 minutes, stirring occasionally, until the vegetables are softened and lightly golden around the edges.

2. Stir in the minced garlic and cook for 30 seconds, just until fragrant. Add the tomato paste, dried oregano, dried basil, dried thyme, and red pepper flakes if using. Cook for 1–2 minutes, stirring constantly, to toast the spices and deepen the tomato flavor.

3. Pour in the canned diced tomatoes with their juices and the chicken broth. Add the bay leaf and stir, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 10 minutes so the flavors can meld.

4. Add the small dried pasta and the drained, rinsed cannellini beans to the pot. Simmer for 8–10 minutes, stirring occasionally so the pasta doesn’t stick to the bottom, until the pasta is just al dente and the soup has thickened slightly.

5. Turn the heat to low. Stir in the chopped spinach and cook for 1–2 minutes, until wilted. Add the heavy cream and the grated Parmesan cheese, stirring until the cheese melts and the broth becomes creamy and smooth.

6. Remove the bay leaf and stir in the lemon juice. Taste and adjust the seasoning with additional salt and black pepper as needed. If the soup is thicker than you’d like, add a splash of extra broth or water to loosen it to your preferred consistency.

7. Ladle the pasta soup into bowls and top with extra Parmesan and chopped fresh parsley or basil before serving. Enjoy warm.