In a medium- large pot, add water and salt and bring to a boil. Once boiling, add pasta and cook according to package.
Meanwhile, in a large pot, cook onion in olive oil until translucent.
Add green pepper, spinach, garlic and salt and pepper and continue to cook.
Add fire roasted tomatoes, tomato sauce, and chicken stock. Bring to a boil. Add heavy cream, and continue to mix with spoon. Season well with rosemary, oregano, salt and pepper. Simmer for 15-20 minutes.
Add cooked pasta to soup, and serve hot! Top with shaved Parmesan, if desired.