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Drain 3 tablespoons of oil from the sun-dried tomato jar into a large Dutch oven. Chop the sun-dried tomatoes and set aside.
Set the pot over medium heat. Add the shallots, garlic, and Italian seasoning. Mix in the tomato paste. Season with chili flakes. Cook until the tomato paste thickens, about 5 minutes. Add the chicken and toss with the spices.
Add 4 cups of broth. Season with salt and pepper. Simmer over medium heat for 20 minutes, until the chicken is cooked through. Shred using 2 forks.
Whip the cream cheese up in a bowl, then add it to the soup with the milk. Stir in the spinach, sun-dried tomatoes, parmesan, and gnocchi. Cook until warmed throughout, about 5 minutes. If the soup is too thick, add additional broth.
Serve the soup topped with parmesan and basil. Enjoy warm, preferably with a crusty piece of bread.