Marry Me Chicken Soup

Heat the olive oil in a large pot or Dutch oven. Add the onion, carrot, and celery and cook for 5 minutes over medium heat until softened.
1 tablespoon olive oil
1 medium onion
1 medium carrot
2-3 celery stalks
Stir in the garlic and cook for another minute, then add the sundried tomatoes and red chili flakes and cook for a further minute.
2 large garlic cloves
½ cup sundried tomatoes
A pinch of red chili flakes
Add the bay leaf, ditalini pasta, and chicken stock. Bring everything to a boil, then reduce the heat and simmer until the pasta is almost cooked through. This should take about 10-12 minutes.
1 bay leaf
¾ cup ditalini pasta
6 cups chicken stock
Stir in the cream cheese and half and half. Let it simmer until the cream cheese has melted and the soup starts to thicken slightly.
½ cup low-fat cream cheese
½ cup half and half
Add the shredded rotisserie chicken, Parmesan cheese and spinach. Stir well to combine, then cook for 1-2 minutes with a lid on until the spinach is wilted and the chicken is heated through.
2 cups rotisserie chicken
⅓ cup Parmesan
2 cups fresh baby spinach
Season to taste with salt and freshly ground pepper and serve hot, with extra freshly grated Parmesan on top if you like.
Salt and freshly ground black pepper to taste