Bring a large pot of water to a boil. Add pasta and cook according to package directions.

While the pasta is cooking, heat olive oil in a large skillet or wok over medium heat.

Add minced garlic and sliced onion to the skillet and sauté for 2-3 minutes, until softened and fragrant.

Add 1 cup of chicken broth to the skillet. Bring to a simmer.

Add broccoli florets, slivered carrots, and other firm vegetables. Simmer for 5 minutes, or until slightly softened.

Add baby bok choy, bean sprouts, and chopped tomatoes to the skillet and stir to combine.

Add red pepper flakes and soy sauce. Stir to mix.

Add fresh spinach to the top of the vegetables, cover, and reduce heat to low. Cook until spinach is wilted, about 2 minutes.

Drain the cooked pasta and divide it into bowls.

Top each bowl of pasta with a generous serving of vegetables and sauce.

Serve immediately with crusty bread.