Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large pot over medium-high heat. Once the butter is melted and bubbling, add 1 finely chopped onion and sauté for about 5 minutes until softened and translucent.

Next, introduce 4 minced garlic cloves, 2 tablespoons of tomato paste, ½ cup of chopped sun-dried tomatoes, 1 tablespoon of Italian seasoning, 1 teaspoon of dried oregano, and a pinch of crushed red pepper flakes. Cook this mixture for 1 minute, stirring constantly until fragrant.

Pour in ½ cup of dry white wine and let it simmer for 1-2 minutes, scraping any tasty bits off the bottom of the pot.

Add 4 cups of chicken broth to the pot and bring the mixture to a rolling boil. Once boiling, stir in 1 cup of rotini or fusilli pasta. Reduce the heat to medium-low and cover, allowing the soup to simmer for about 10 minutes.

Stir in 1 cup of heavy cream and 2 cups of shredded rotisserie chicken to the pot. Cook for an additional 4-5 minutes, stirring gently until the chicken is heated through.

Remove the pot from heat and stir in ½ cup of freshly grated parmesan cheese, 2 cups of fresh baby spinach, and a handful of torn fresh basil leaves. Season the soup with salt and pepper to taste.