Sauté the onion and garlic

• Heat the sun-dried tomato oil in a Dutch oven over medium heat.
• Add the onion and garlic and sauté until softened.

Add the tomato paste and sun-dried tomatoes

• Stir in the tomato paste and sun-dried tomatoes.
• Cook, stirring, until the paste darkens slightly.

Build the broth

• Pour in the chicken broth and heavy cream.
• Add the basil, salt, Italian seasoning, garlic powder and crushed red pepper.
• Bring to a boil, then reduce the heat to low.

Add the spinach, chicken, cheeses and gnocchi

• Stir in the spinach, shredded chicken, mascarpone, Parmesan and sweet potato gnocchi.
• Cook until the gnocchi is tender and the soup is creamy and heated through.

Finish and serve

• Ladle into bowls.
• Top with extra Parmesan, fresh basil and crushed red pepper.