Heat a large dutch oven over medium heat. Add the oil to the pan.

Meanwhile, cut pork loin filet into bite-sized pieces. Add to the hot pan along with the onion and cook, stirring often, for 5 minutes or until well-browned.

Add the garlic, tomatoes, zucchini, summer squash, and pasta to the pot. Pour in the chicken broth and stir to combine.

Bring to a boil over high heat. Reduce to a simmer and continue cooking for 9 minutes, stirring occasionally.

Add the cream and Parmesan cheese to the pot and cook for 1 minute, stirring to combine.

Stir in the spinach and continue cooking 2 minutes or until the spinach has wilted.

Serve immediately.