Heat the Base: In a large soup pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Allow the oil to shimmer, which will take about 1-2 minutes. Carefully add the boneless, skinless chicken breasts or thighs, and season with Italian seasoning, salt, and pepper. Sear the chicken for 4-5 minutes until browned on the outside.

Sauté the Vegetables: Once the chicken is browned, remove it from the pot and set aside. In the same pot, stir in diced onions, sliced carrots, and celery. Sauté the vegetables for 3-4 minutes until they soften and turn translucent. Add chopped sun-dried tomatoes and minced garlic, cooking for an additional minute until fragrant.

Thicken the Broth: Sprinkle 3 tablespoons of flour over the sautéed vegetables and stir well to combine, preventing any lumps. Cook for about 1-2 minutes to eliminate the raw flour taste.

Build the Soup: Gradually whisk in 4 cups of chicken broth until fully incorporated. Bring the mixture to a boil over medium heat. Once boiling, lower the heat and add in the pasta. Cover the pot and let it simmer for about 20 minutes, or until the pasta is tender and the chicken is cooked through.

Finish with Cream and Greens: Stir 1 cup of heavy cream into the pot along with a generous handful of fresh spinach and return the shredded chicken. Continue to simmer for another 5 minutes, allowing the flavors to meld beautifully.

Serve and Enjoy: Ladle the Marry Me Chicken Soup into bowls, garnishing each with a sprinkle of Parmesan cheese if desired. Serve hot, ideally with crusty bread on the side.