Bring 4 quarts of salted water to a boil.

Add elbow macaroni and cook until almost al dente.

Drain some of the water, leaving about 1/2 inch above the pasta.

Return the pot to medium heat.

Add the drained ricotta cheese and bring to a simmer.

In a small saucepan, heat olive oil over medium heat.

Add minced garlic to the oil and brown it.

Add assorted herbs to the large pot with the pasta and ricotta.

Stir well to combine.

Pour the browned garlic and olive oil mixture into the large pot and mix thoroughly.

Add fresh spinach leaves to the soup.

While stirring vigorously, add beaten eggs to the soup.

Simmer the soup for approximately 10 more minutes, stirring constantly to prevent sticking.

Garnish with grated Parmesan cheese, salt, and pepper to taste.