Heat 2 tablespoons olive oil over medium in a large pot, then add diced onion, sliced carrots, and chopped celery. Cook until golden-edged and tender, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Pour in chicken broth, diced tomatoes, Italian seasoning, salt, and pepper. Bring to a simmer.

In a bowl, combine ground beef, seasoned bread crumbs, grated Parmesan, beaten egg, chopped parsley, salt, and pepper. Mix gently, then refrigerate for 10 minutes.

Form into 1-inch meatballs and carefully add them to the simmering soup. Cover and cook until meatballs are cooked through, about 20 minutes.

Stir in pasta and cook until al dente, about 10 minutes.

Remove pot from heat. Stir in heavy cream and fresh spinach, allowing the leaves to wilt before serving.