Potato, Spinach and Tomato Soup

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3 cloves crushed or finely chopped garlic

1 large onion, chopped

2 tablespoons extra-virgin olive oil

2 quarts chicken broth

3 pounds all purpose potatoes, peeled and thinly sliced

1 pound fresh triple washed spinach, stems picked and coarsely chopped

1/4 teaspoon nutmeg, grated or ground

Salt and pepper

1 (28-ounce) can chunky-style crushed tomatoes or diced tomatoes in puree

1/2 cup grated Parmigiano-Reggiano or Romano