Heat the olive oil in a large soup pot over medium heat. Add the diced chicken and cook until lightly golden. Stir often so the chicken cooks evenly and develops plenty of flavor.

Add the diced onion to the pot and cook for several minutes until softened. Stir in the garlic and cook briefly. The onions and garlic create a flavorful base for the soup.

Sprinkle in the Italian seasoning, paprika, and red pepper flakes. Stir everything together for about one minute. This step helps release the flavors and aroma from the dried spices.

Add the chopped sun-dried tomatoes to the pot. Stir well so they combine with the chicken and seasonings. These tomatoes give the soup its signature Tuscan-inspired flavor.

Slowly add the chicken broth and stir well. Bring the mixture to a gentle boil. Once boiling, reduce the heat slightly and allow the flavors to blend together beautifully.

Stir in the cannellini beans and let the soup simmer for about ten minutes. The beans add heartiness and help make this soup a complete and satisfying meal.

Pour in the heavy cream and stir gently. Add the Parmesan cheese and continue stirring until melted. The broth becomes rich, creamy, and incredibly comforting at this stage.

Add the fresh spinach and stir until wilted. This only takes a few minutes. The spinach adds freshness, color, and extra nutrition while balancing the creamy broth.

Add the salt and black pepper. Taste the soup and adjust seasoning if needed. Let everything simmer for a few more minutes so all the flavors blend together perfectly.

Ladle the hot soup into serving bowls. Top with fresh basil and extra Parmesan cheese if desired. Serve immediately and enjoy every creamy, comforting spoonful.