Heat the olive oil, butter, and onion in a soup pot or Dutch oven over medium-high heat, and sauté for 5 minutes while stirring occasionally.
Incorporate the garlic, tomato paste, sun-dried tomatoes, Italian seasoning, oregano, and crushed red pepper flakes into the pot, cooking for about a minute.
Pour in the grape juice and allow it to bubble for 1-2 minutes, stirring to mix in the tomato paste mixture.
Add the chicken broth to the pot and turn the heat up to high. Once the soup reaches a boil, introduce the pasta, then reduce the heat and let it simmer (covered, with the lid slightly ajar) for 10 minutes. Stir occasionally to prevent the pasta from sticking to the bottom.
Mix in the cream and chicken, cooking for an additional 4-5 minutes or until the pasta becomes tender and the chicken is warmed through.
Turn off the burner and stir in the parmesan, spinach, and basil. Adjust the seasoning with salt and pepper if necessary. Stir well and serve once the spinach has wilted. Garnish bowls with additional freshly grated (or shaved) parmesan.
