For the Soup:

• 2 tablespoons oil or butter
• 1/2 to 1 tablespoon oil from sun-dried tomato jar or olive oil
• 1 medium yellow onion, diced
• 4–7 garlic cloves, minced
• 1/2–3/4 cup julienne or chopped sun-dried tomatoes (oil-packed), drained
• 2–3 tablespoons tomato paste
• 8 cups low-sodium chicken broth
• 8 ounces small shell or ditalini pasta
• 2–3 cups shredded cooked chicken (rotisserie or leftover)
• 3–4 cups baby spinach, roughly chopped
• 8 ounces cream cheese, cubed and softened
• 1/2 cup heavy cream or half-and-half
• 1/2 cup grated Parmesan cheese
• 2 teaspoons Italian seasoning
• Optional: crushed red pepper flakes and fresh basil for garnish
• Kosher salt and ground black pepper, to taste