In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.

Stir in the minced garlic and cook for an additional minute until fragrant.

Add the sundried tomatoes and tomato sauce to the pot, stirring well to combine. Cook for 2-3 minutes, allowing the flavors to meld.

Pour in the chicken broth and bring the mixture to a gentle boil. Once boiling, reduce the heat to a simmer.

Stir in the heavy cream, dried basil, salt, black pepper, and crushed red pepper. Allow the soup to simmer gently for about 10 minutes.

Add the shell pasta to the soup and allow it to cook for 6-8 minutes, stirring frequently.

Stir in the baby spinach and shredded rotisserie chicken, allowing the spinach to wilt and the chicken to heat through, about 3-4 minutes.

Ladle the soup into bowls and top each serving with a generous sprinkle of shredded parmesan cheese. Garnish with fresh basil leaves if desired. Enjoy!