In a large soup pot, heat olive oil and butter over medium-high heat. Add chopped onion and sauté until translucent.

Stir in minced garlic, tomato paste, sun-dried tomatoes, Italian seasoning, oregano, and crushed red pepper. Cook until fragrant.

Pour in dry white wine and deglaze the pot, stirring well. Allow to bubble and thicken slightly.

Add chicken broth and increase heat to high. Stir in uncooked pasta and simmer for 10 minutes.

Stir in heavy cream and cooked chicken, cooking for another 4-5 minutes until warmed through.

Turn off the burner, fold in fresh spinach and basil, and mix in grated parmesan cheese. Season with salt and pepper to taste.

Ladle the soup into bowls and top with extra parmesan cheese. Serve hot.