In a large soup pot over medium heat warm the oil; add onion and garlic and sauté until tender, about 5 minutes.
Stir in the spices and then wine. Add the broth and tomatoes. Bring to a boil. Add the macaroni. Reduce the heat to medium and cook uncovered, until the macaroni is tender, about 10 minutes.
Add the spinach and cook until wilted, stirring occasionally, about 5 minutes longer. Stir in the vinegar.
Ladle the soup into bowls and sprinkle with Parmesan cheese.
Notes
To prepare this recipe as GLUTEN FREE, just be sure to use a brand of broth that is designated as GF, and sub GF pasta for regular pasta (or leave it out).
If you are preparing this recipe as DAIRY FREE, leave off the Parmesan cheese.
*You can use all vegetable broth if you want to keep this vegetarian.