Instructions:

1. In a large pot, heat olive oil over medium heat. Add diced chicken and cook until browned. Remove chicken from the pot and set aside.
2. In the same pot, add chopped onions, carrots, and celery. Sauté until the vegetables are softened.
3. Add minced garlic, dried oregano, dried basil, dried thyme, salt, and black pepper. Cook for an additional 2 minutes.
4. Pour in chicken broth and crushed tomatoes. Bring the mixture to a simmer.
5. Return the cooked chicken to the pot. Stir in the pasta and cook until the pasta is tender.
6. Add chopped spinach and cook until wilted.
7. Taste and adjust seasoning if needed.
8. Serve the soup hot, topped with shredded mozzarella and grated Parmesan.
9. Garnish with fresh basil if desired.