Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Once the oil glistens, add 1 diced onion and sauté for about 3-4 minutes until it becomes soft and translucent.

Stir in 3 minced garlic cloves and cook for an additional 30 seconds, just until fragrant.

Add 2 tablespoons of tomato paste and 1/2 cup of chopped sun-dried tomatoes to the pot. Cook for about 2 minutes.

Slowly pour in 6 cups of chicken broth while stirring. Increase heat to bring the broth to a gentle boil. Then stir in 1 cup of heavy cream, 1 tablespoon of Italian seasoning, and salt to taste. Simmer for about 12 minutes.

Add 1 cup of pasta to the broth. Cook until al dente, stirring occasionally for about 10-12 minutes.

Lower the heat and stir in 3 cups of chopped fresh spinach and 3 cups of shredded cooked chicken. Next, add 4 ounces of cream cheese and 1/2 cup of grated Parmesan cheese. Stir continuously for about 5 minutes.

Ladle the soup into bowls and sprinkle additional grated Parmesan cheese and basil leaves on top.