Pat the chicken thighs dry with paper towels and season generously with salt & pepper.
Heat the oil in a Dutch oven or large pot over medium-high heat.
Place the chicken thighs, skin-side down, into the Dutch oven and sear the skin until well browned, about 4 minutes.
Transfer the seared chicken to a plate and set aside.
Add the onion, carrot, celery, bell pepper, and garlic to the Dutch oven and cook, stirring occasionally, until the vegetables begin to soften, about 3 minutes.
Stir in 4 cups of water, the oregano, parsley, basil, rosemary, crushed red pepper, bay leaf, and 1 tsp salt then use a wooden spoon to scrape the bottom of the pot to release any stuck on bits.
Return the chicken to the pot and bring to a boil.
Reduce the heat to medium-low then cover the pot and simmer for 40 minutes or until chicken is tender.
Transfer the chicken thighs to a plate then shred the chicken using two forks, discarding any skin and bones
Return the shredded chicken back into the pot then reduce the heat to low and simmer while yo cook the pasta.
Cook the campanelle pasta, just shy of al dente, according to package directions.
Drain the pasta then stir it into the soup along with the spinach and cook until spinach ahs wilted, about for 2 more minutes.
Season soup with salt & pepper to taste then ladle the soup into bowls and top with shaved Parmesan.
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