In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add finely diced onion, chopped carrot, and chopped celery stalk. Sauté for about 5 minutes until tender and fragrant.

Stir in 3 minced garlic cloves and cook for an additional minute. Then, add ½ cup of roughly chopped sundried tomatoes and a pinch of red pepper flakes. Cook for another minute.

Add 1 bay leaf, 1 cup of ditalini pasta, and 6 cups of chicken broth. Increase the heat until boiling, then reduce to simmer. Cook for about 10-12 minutes.

Lower the heat and stir in 4 ounces of cream cheese and 1 cup of half and half. Mix until the cream cheese is melted.

Fold in 2 cups of shredded rotisserie chicken and 2 cups of fresh spinach. Cover and cook for an additional 2-3 minutes until spinach wilts.

Before serving, taste and season with salt and pepper. Remove the bay leaf and your soup is ready to serve.