In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for about 5 minutes until softened.

Stir in minced garlic and cook for an additional minute.

Pour in chicken or vegetable broth and bring to a boil. Reduce heat to a gentle simmer for 3-4 minutes.

Add pastina and cook according to package instructions, about 5-7 minutes, until al dente.

Stir in fresh spinach leaves and allow them to wilt for 1-2 minutes.

Season with salt and pepper to taste.

Ladle soup into bowls and garnish with grated Parmesan cheese.