Begin by heating 2 tablespoons of olive oil in a large pot over medium heat. Add one chopped onion, one diced carrot, and one diced celery stalk to the oil. Sauté these vegetables for about 5 minutes, stirring frequently, until they soften and become fragrant.

Next, stir in 3 minced garlic cloves, cooking for an additional minute until they become fragrant without burning.

Add in ½ cup of chopped sundried tomatoes along with ½ teaspoon of red pepper flakes, stirring for another minute.

Stir in 1 bay leaf, 1 cup of ditalini pasta, and 6 cups of chicken broth. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 10 to 12 minutes.

Lower the heat further and gently mix in 4 ounces of reduced-fat cream cheese and 1 cup of half-and-half. Stir continuously until the cream cheese melts into the broth.

Introduce 2 cups of shredded rotisserie chicken, ½ cup of grated Parmesan cheese, and 2 cups of fresh spinach to the pot. Cook for an additional 3 to 5 minutes until the spinach wilts.

Taste the soup and adjust seasoning with salt and pepper. Remove the bay leaf, and ladle the soup into bowls. Serve hot.