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

Stir in minced garlic and sauté for about 30 seconds until fragrant. Then add sun-dried tomatoes, Italian seasoning, and red pepper flakes, cooking for 1 minute.

Pour in chicken broth and bring to a gentle boil. Stir in shredded cooked chicken, allowing the mixture to thicken.

Add small pasta and cook according to the package instructions, about 8–10 minutes, stirring occasionally.

Once pasta is tender, reduce heat to low and stir in heavy cream for a rich finish.

Fold in chopped kale or baby spinach, cooking for another 2–3 minutes until wilted.

Sprinkle in grated parmesan and season with salt and black pepper. Stir until cheese melts and blends into the soup.

Let soup simmer gently for an additional 2 minutes. Serve hot in bowls, garnished with extra parmesan if desired.