Step 1: Prep Your Ingredients

1. Gather all ingredients and set aside for easy assembly. Cube cream cheese and shred chicken for smooth incorporation.

Step 2: Start the Flavor Base

1. Heat 1 tablespoon of olive oil or oil from the sun-dried tomato jar in a large skillet over medium heat.
2. Add chopped onion and garlic, sautéing until softened and aromatic, about 3–4 minutes.

Step 3: Build the Broth

1. Mix in tomato paste. Add about 1 cup of the broth to the pan and delgaze. Cook for 2 minutes, then transfer the mixture to your slow cooker.
2. Transfer mixture to the slow cooker.

Step 4: Assemble the Soup

1. Pour in chicken broth, heavy cream, sundried tomatoes, basil, salt, Italian seasoning, garlic powder, and crushed red pepper. Stir well to combine.
2. Cover and cook on low for 4–5 hours or high for 2–3 hours, until the flavors meld beautifully.

Step 5: Add Pasta

1. Stir in uncooked pasta. Cover and cook on high for 20–25 minutes until the pasta is al dente.

Step 6: Final Touches

1. Add spinach, shredded chicken, cream cheese, and Parmesan cheese to the slow cooker. Stir until the cream cheese is fully melted and integrated, about 5–7 minutes.

Step 7: Garnish and Serve

1. Ladle soup into bowls and garnish with additional Parmesan, fresh basil, and crushed red pepper for extra flair. Serve hot and enjoy!