Heat 1 tablespoon olive oil in a wide pot over medium heat. Add the chicken and break it up briefly. Add the onion and cook–breaking up the chicken with your spoon–for 10–12 minutes. Season well with salt and pepper. Cook an additional 3–4 minutes until the chicken is completely browned and cooked through and the onion has softened.

Add the chickpeas and toss to combine.

Add the Italian seasoning, garlic powder, paprika, thyme, and a few shakes of crushed red pepper. Toss to coat and continue sautéing for 1 minute until fragrant.

Pour in the chicken broth or water. Bring to a boil and add the Parmesan rind. Reduce the heat to low and simmer uncovered for 20–30 minutes. Taste and adjust the seasonings to your preference.

Bring a medium pot of salted water to boil. Once boiling, add the elbows and cook until 1 minute under al dente, about 6 minutes. Drain and set aside.

Add the chopped spinach and basil to the soup, followed by the cooked elbows. Stir until the spinach wilts. Immediately stir in the Parmesan cheese and lemon juice. Taste and season one final time. Continue stirring until the cheese melts into the broth. Turn off the heat.

Transfer the soup into a tureen if you like. Ladle into bowls and garnish with more grated Parmesan and a few basil leaves on top if you like. Enjoy!