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In a dutch oven, warm 1 tablespoon of the oil from the jar of sun-dried tomatoes. Sauté the onion and garlic over medium heat for about 5 minutes.
Add the sundried tomatoes and cherry tomatoes and sauté for about 5 minutes, just until cherry tomatoes start to burst.
Add the white beans, Italian seasoning, a big pinch of salt, chili flakes, and chicken broth. Stir together, then transfer half the soup to a blender.
Blend until mostly smooth, then return back to pot.
Add parmesan, spinach, and cream, if using. Stir well, just until spinach is wilted, then serve topped with more parmesan.