Dice the onions, and garlic, and slice the carrots
In a large stock pot, drizzle the oil and when almost smoking, add the onion. Saute for 3-5 minutes, until the color has started to brown.
If you're making soft boiled eggs, go ahead and get these started.
Add the carrots to the onions and cook 2 minutes. Add the garlic and Italian seasoning and cook one minute more. Remove the veggies from the pot and set aside.
Add the bone broth to the pot and bring to a boil. When it's boiling, add the macaroni and cook according to the box instuctions for al dente pasta.
When the pasta has cooked 5 minutes, add the vegetables back in as well as peas. If you're adding leftover proteins, add in as well.
With one minute to go on the macaroni timer, add in the spinach to wilt and adjust seasoning as needed.