Heat the sun dried tomato oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, sun dried tomatoes, tomato paste and red pepper flakes and cook 1 minute longer.

Add the chicken stock to the pan and scrape up any brown bits on the bottom and sides of the pan. Bring to a boil, then add the thyme, shredded chicken and pasta. Cook for 10-12 minutes or until the pasta is tender, stirring occasionally. Remove from heat.

Add the lemon juice, cream, baby spinach and parmesan cheese to the soup and stir until well incorporated and the spinach has wilted. Taste and add the desired amount of salt and pepper. Serve warm with additional parmesan cheese and enjoy!