Heat the olive oil in a large stock pot over medium heat.

Add in the carrots, onion, and celery and saute for 5 minutes.

Stir in the garlic and saute for an additional minute.

Add in the cooked chicken and cook for 5 minutes.

Add in the chicken broth, half and half, and cream cheese. Stir until the cream cheese has melt and is incorporated into the soup.

Cover and bring to a boil. Reduce heat to a simmer and simmer for 15 minutes.

Add the pasta and the cheddar cheese. Stir until well combined. Simmer for at least 10 minutes or until the pasta is cooked.

Add the spinach, salt, and pepper. Taste the soup and adjust seasonings.

Spoon the soup into bowls and top with Parmesan cheese.