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1. Heat oil in large saucepan over medium-low heat. Add garlic and cook until fragrant (do not brown). Stir in broth, chicken, Parmesan rind, pepper and nutmeg. Bring just to a boil; reduce heat and simmer 10 minutes or until chicken is cooked through. Remove chicken and set aside. Remove and discard cheese rind (if using).
2. Increase heat to high. Add pasta and boil, stirring occasionally, until tender, 5 to 10 minutes. Meanwhile, chop chicken into 1/2-inch dice.
3. Return chicken to soup; add spinach. Spoon into bowls and sprinkle with grated Parmesan. Makes 6 cups.