Finely chopped carrots and onion.
Add tiny bit of oil or cooking spray to your pot ( just so the veggies don't stick) and heat pot on a medium-high heat. Add carrots and onions and saute for 2-3 mins.
Next add 5.5 cups of the broth and the cup of spinach. Bring to a boil.
Once a boil has begun, reduce heat to low, cover and simmer for 10 minutes.
Add pasta to the soup and cook according to the package directions.
Whisk together the eggs and remaining 1/2 cup broth.
Bring the soup to a boil. Stir in the egg mixture, stirring constantly. The egg should form fine strands. (some of my egg formed strands... but not all of it. still tasted great :)
Top each bowl with 1 tbsp parmesan cheese. Add salt and pepper to taste.