Italian Wedding Soup Supper

Ingredients

• 2 cups small pasta shells
• 1/2 pound boneless skinless chicken breasts, cut into 3/4-inch cubes
• 2 tablespoons olive oil, divided
• 1 medium onion, chopped
• 1 medium carrot, finely chopped
• 1 celery rib, chopped
• 1 package (12 ounces) frozen fully cooked Italian meatballs, thawed
• 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 cup reduced-sodium chicken broth
• 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 3/4 cup shredded Asiago cheese