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Heat the reserved sun-dried tomato oil in a large saucepan over medium heat. Add onion, garlic and oregano. Cook, stirring occasionally, for 4-5 minutes or until the onion softens. Add the tomato paste and cook, stirring, for 1 minute.
Stir in the stock and 500ml (2 cups) water. Add the chicken. Increase heat to medium-high. Cover and bring to a simmer. Reduce heat to low. Cover and cook for 15 minutes or until the chicken is cooked through. Use tongs to transfer the chicken to a chopping board. Coarsely chop the chicken.
Increase heat to medium-high and bring to the boil. Add the pasta to the pan. Cook for 8 minutes or until the pasta is al dente. Reduce heat to medium-low. Add cream cheese and stir until melted and the mixture is well combined. Season. Return the chopped chicken to the pan. Add chopped sun-dried tomato and spinach. Stir until well combined and the spinach has just wilted.
Divide soup among serving bowls and top with parmesan, to serve. Watch our step-by-step video below to see how to make our Marry me chicken soup recipe.