Marry Me Chicken Soup

½ C sundried tomatoes, julienne cut, packed in oil
1 T oil from the sundried tomatoes
1½ C onion, diced
4-6 cloves garlic, minced
3 T tomato paste
8 C chicken broth
1 C heavy cream
4 t fresh basil, chopped
2 t kosher salt
1½ t Italian seasoning
1 t garlic powder
¼ t crushed red pepper, if you like heat
8 oz uncooked medium pasta, something like rotini, macaroni, or shell
3 C baby spinach, roughly chopped
2 C shredded rotisserie chicken
8 oz cream cheese, cubed
1½ oz Parmesan cheese, finely grated, plus more for garnish

Heat oil in a large pot over medium heat. Add onions and cook 3-4 minutes until softened, then add garlic and cook until fragrant.
Stir in the tomato paste and sundried tomatoes. Cook for 2 minutes, stirring constantly, until the tomato paste deepens in color.
Pour in the chicken broth, cream, basil, salt, Italian seasoning, garlic powder, and red pepper. Bring to a gentl boil over medium heat, stirring occasionally.
Let simmer for 12 minutes.
Add the pasta, reduce heat to medium-low, and cook for another 12 minutes, stirring occasionally, until the pasta is tender.
Lower the heat to low, stir in the spinach, chicken, cream cheese, and Parmesan. Stir often for 5 minutes until the cheeses are melted and the chicken is warmed through.