In a large stock pot over medium heat, heat the oil.
Add the garlic, and cook for 30 seconds, stirring frequently.
Add the spinach and carrots and cook for 5 five minutes, stirring occasionally.
Add the broth, water, salt, and pepper and turn the heat to high.
Bring the broth to a boil and add the pasta.
Lower the heat to medium and cook for 10 minutes or until the pasta is cooked through stirring every few minutes. Note: Do not allow the pasta to stick to the bottom of the pan.
Add the chicken and cook for two more minutes to warm through.
Ladle the soup into bowls, and top each with a half tablespoon of cheese, and serve.