1️⃣ Cook the Chicken:
Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the diced chicken, 1 teaspoon of Italian seasoning, and salt and pepper to taste. Cook until the chicken is browned on all sides, about 4-5 minutes.

2️⃣ Sauté the Vegetables:
In the same pot, add the diced onions, carrots, celery, sun-dried tomatoes, and minced garlic. Cook until the vegetables become translucent and fragrant, about 3-4 minutes.

3️⃣ Add the Flour:
Sprinkle the flour over the vegetables and stir well to combine, adding the flour in stages to avoid lumps. If using tomato paste, add it at this stage and stir to incorporate.

4️⃣ Add the Broth:
Gradually whisk in the chicken broth while stirring continuously to prevent lumps. Scrape up any browned bits from the bottom of the pot as you stir. This step ensures a rich, flavorful base for the soup.

5️⃣ Cook the Pasta:
Bring the mixture to a rolling boil, then add the pasta and the remaining 1 teaspoon of Italian seasoning. Season with additional salt and pepper if needed. Cover the pot and reduce the heat to low, allowing the soup to simmer for about 20 minutes, or until the pasta is al dente and the chicken is fully cooked. Alternatively, you can boil the pasta separately and add it at the end.

6️⃣ Add Cream, Spinach, and Parmesan:
Stir in the heavy cream, fresh spinach, and grated Parmesan cheese. Let the soup simmer for an additional 5 minutes until the spinach is wilted and the soup is creamy and well-blended.

7️⃣ Adjust and Serve:
Taste and adjust the seasoning with salt and pepper as needed. Serve hot, garnished with extra Parmesan cheese if desired. Enjoy with a slice of warm, crusty bread!