Heat 2 tablespoons of olive oil in a large pot over medium heat. Once shimmering, add 1 diced onion and sauté for 3–4 minutes until translucent.

Stir in 3 minced garlic cloves, a pinch of crushed red pepper flakes, and 1 tablespoon of Italian seasoning. Cook for an additional 1–2 minutes until fragrant.

Incorporate ½ cup of chopped sun-dried tomatoes and stir well. Pour in 6 cups of low-sodium chicken broth and bring to a gentle boil.

Place 4 boneless, skinless chicken breasts or thighs into the pot, ensuring they are submerged. Cover and simmer for 20–25 minutes.

Transfer chicken to a cutting board and shred it into bite-sized pieces. Return shredded meat to the soup.

Lower heat and pour in 1 cup of heavy cream, stirring continuously. Add 1 cup of grated parmesan cheese until melted.

Toss in 2 cups of chopped fresh spinach and stir until wilted, about 1–2 minutes.

Taste and adjust seasoning with salt and black pepper as necessary. Serve hot with optional cooked pasta or rice, and crusty bread.