In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.

Add minced garlic and dried oregano, cooking for an additional minute until fragrant.

Stir in the halved cherry tomatoes and cook for about 3-4 minutes until they start to soften.

Add the pasta, vegetable broth, salt, and black pepper. Bring to a boil.

Reduce heat to a simmer, cover, and cook for 10-12 minutes, stirring occasionally, until pasta is al dente and most of the liquid is absorbed.

Stir in the fresh spinach and cook for an additional 2-3 minutes until wilted.

Serve warm, garnished with additional olive oil or cheese if desired.