Add thyme, bay leaves, garlic, and any optional seasonings. Salt and pepper to taste.
Bring soup to boil, then cover and simmer over LOW heat for 1-2 hours. Stirring occasionally.
Once all vegetables are tender. Return soup to a boil. Add pasta and spinach. This is also when you add the zucchini if you choose to use it. Turn heat back down and simmer until pasta is cooked (9-11 minutes). Stirring occasionally.
Remove bay leaves. Salt and pepper to taste. Serve with a little Parmesan cheese sprinkled on top. Enjoy!
For leftovers, if you find that the pasta has absorbed too much of the liquid, add another 1-2 cups of chicken broth.
Crockpot instructions: Combine ingredients the same as above. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours.