Marry Me Chicken Soup

Ingredients

½ cup drained julienne-cut sun-dried tomatoes packed in oil with herbs
​2 tablespoon oil from sun-dried tomato jar 
1 ½ cups chopped yellow onion
4 medium garlic cloves, minced (about 4 teaspoons)
3 tablespoons tomato paste
7 cups chicken broth
1/2 cup heavy whipping cream
4 teaspoons chopped fresh basil, plus more for garnish (optional)
2 teaspoons kosher salt
1 ½ teaspoons dried Italian seasoning
1 teaspoon garlic powder
¼ teaspoon crushed red pepper, plus more for garnish
8 ounces uncooked medium shell pasta (don't use the whole box! Just use half of the 16oz box. If you use the whole box, the pasta will absorb the majority of the cooking liquid)
3 cups packed roughly chopped fresh baby spinach
2 cups shredded rotisserie chicken
4 ounces cream cheese, cubed, at room temperature 
1 ½ ounces Parmesan cheese, finely shredded, plus more for garnish

Directions

Heat oil from sun-dried tomatoes in a large Dutch oven over medium until shimmering. Add onion and garlic; cook, stirring often, until softened, 3 to 4 minutes.

Add tomato paste and sun-dried tomatoes; cook, stirring constantly, until tomato paste is slightly deeper red in color, about 2 minutes.

Stir in broth, cream, basil, salt, Italian seasoning, garlic powder, and crushed red pepper; bring to a boil over medium, stirring occasionally, about 12 minutes.

Add pasta and reduce heat to medium-low; cook, stirring occasionally, until pasta is al dente, about 10 minutes.

Reduce heat to low, and add spinach, chicken, cream cheese, and Parmesan; cook, stirring often, until cream cheese and Parmesan are melted and chicken is heated through, about 5 minutes.

Garnish with additional Parmesan, basil, and red pepper. Serve immediately.