Heat oil in a large saucepan or dutch oven over medium-high heat. Add onion, carrots, celery and garlic and season with salt and pepper. Saute, stirring occasionally, for 5-7 minutes or until the vegetables are soft.
Add stock, chickpeas, quinoa, tomatoes, tomato sauce, and Italian seasoning to the pot and stir to combine. Season with salt and pepper. Bring to a boil, reduce heat and simmer, partially covered, for 20-25 minutes.
When ready to serve, stir in spinach and cream. Taste and adjust seasonings as necessary.
Divide into bowls and top with grated Parmesan.
You can store this quinoa soup in the refrigerator for up to 3 days, or freeze it for up to a month.