1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped chicken pieces and cook until lightly browned on all sides, about 3-5 minutes. Remove the chicken from the pot and set aside. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes. The onion should become translucent.

2. Stir in the dried Italian seasoning, garlic powder, and black pepper with the softened vegetables. Cook for another minute, allowing the spices to become fragrant. This step enhances the overall depth of flavor.

3. Pour in the low-sodium chicken broth and the undrained can of diced tomatoes. Bring the mixture to a gentle boil, scraping up any browned bits from the bottom of the pot with a wooden spoon. Those bits are packed with flavor!

4. Add the browned chicken back into the pot. Reduce the heat to low, cover, and let it simmer for 10 minutes. This allows the chicken to cook through and the flavors to meld beautifully.

5. Stir in the small pasta. Continue to simmer, uncovered, for another 8-10 minutes, or until the pasta is al dente (tender but still firm to the bite). Stir occasionally to prevent the pasta from sticking to the bottom of the pot.

6. Remove the pot from the heat. Stir in the fresh chopped spinach until it wilts, which should only take a minute or two from the residual heat. Taste and season with salt as needed. Serve immediately.