Heat 1 Tbsp sun-dried tomato oil in a Dutch oven over medium. Sauté onion + garlic 3–4 min.
Stir in tomato paste + sun-dried tomatoes, cook 2 min.
Add broth, cream, basil, salt, Italian seasoning, garlic powder, + red pepper. Bring to boil, then reduce to low.
Stir in spinach, chicken, mascarpone, Parmesan + gnocchi. Cook 5 min until creamy + heated through.
Garnish w/ extra Parm, basil + red pepper. Serve hot.
