Marry Me Chicken Gnocchi Soppa

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1. 1
   Drain 3 tablespoons of oil from the sun-dried tomato jar into a large Dutch oven. Chop the sun-dried tomatoes and set aside.
2. 2
   Set the pot over medium heat. Add the shallots, garlic, and Italian seasoning. Mix in the tomato paste. Season with chili flakes. Cook until the tomato paste thickens, about 5 minutes. Add the chicken and toss with the spices.
3. 3
   Add 4 cups of broth. Season with salt and pepper. Simmer over medium heat for 20 minutes, until the chicken is cooked through. Shred using 2 forks.
4. 4
   Whip the cream cheese up in a bowl, then add it to the soup with the milk. Stir in the spinach, sun-dried tomatoes, parmesan, and gnocchi. Cook until warmed throughout, about 5 minutes. If the soup is too thick, add additional broth.
5. 5
   Serve the soup topped with parmesan and basil. Enjoy warm, preferably with a crusty piece of bread.