Begin by boiling a pot of seasoned water. Add in your pasta and cook according to the package instructions, aiming for al dente for the best result. Once cooked, drain the pasta using a colander and set it aside. To prevent sticking, drizzle the pasta lightly with olive oil.

In a large sauté pan, heat the olive oil over medium-high heat. Add the diced onion, celery, sliced garlic, and ginger to the pan. Sauté until the vegetables become translucent and aromatic. Season with a pinch of kosher salt and black pepper to enhance the flavors.

Once the veggies have softened, pour in the chicken bone broth, low-sodium chicken broth, and water. If you're using chicken bouillon for extra flavor, add that as well. Stir everything well and let it simmer over low heat for 15-20 minutes. Taste the broth and adjust seasoning as necessary.

After simmering, add the baby spinach to the pot. Allow it to wilt before squeezing in some fresh lemon juice. This little step will brighten up the broth and add some essential acidity to the dish.

In a separate nonstick skillet, add a touch of vegetable oil and fry the shallot slices until they turn crispy and golden. Once they are done, place them on a paper towel to absorb any excess oil and set aside.

To serve, add a portion of the cooked pasta to the bottom of a soup bowl. Carefully ladle in the hot soup, ensuring each bowl gets plenty of veggies and wilted spinach. Finish with a sprinkle of fresh parsley, crispy shallots on top, and a drizzle of chili oil if you like a bit of spice.