1. 1. Saute the aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped yellow onion, diced carrots, and diced celery. Saute for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and become fragrant. You’ll notice the onions turning translucent.

2. 2. Add broth and seasonings: Pour in the low-sodium chicken broth. Stir in the dried thyme, dried oregano, and black pepper. Bring the mixture to a gentle boil, then reduce the heat to a simmer.

3. 3. Cook the vegetables: Allow the soup to simmer for about 10 minutes, or until the carrots and celery are tender when pierced with a fork. This ensures they are cooked through but still retain some texture.

4. 4. Introduce chicken and pasta (if using): Add the cooked, shredded chicken to the pot. If you are using gluten-free pasta, add it now. Continue to simmer for another 5-7 minutes, or until the pasta is al dente. The pasta should be tender but still have a slight bite.

5. 5. Stir in the spinach: Add the fresh spinach to the soup. Stir gently until the spinach wilts, which usually takes only 1-2 minutes. The vibrant green color of the spinach will brighten the soup.

6. 6. Season and serve: Taste the soup and add salt as needed. Remember that chicken broth can vary in sodium content, so adjust accordingly. Ladle the warm soup into bowls and garnish with fresh chopped parsley before serving.