Cook the Aromatics: Begin by warming 2 tablespoons of olive oil in a large pot over medium heat. Once hot, add the chopped onion and sauté for 3-4 minutes, stirring occasionally until it becomes translucent. Stir in the minced garlic and cook for an additional 30 seconds, just until its fragrance fills the air.

Sear the Chicken: Place the chicken breasts into the pot, seasoning them with salt, black pepper, and Italian seasoning. Let them brown for about 2 minutes per side, which enhances their texture and adds depth to the broth.

Simmer the Soup Base: Stir in the sun-dried tomatoes, then pour in the chicken broth, ensuring the chicken is fully covered. Increase the heat to bring the mixture to a gentle boil, then lower it to a simmer. Cover the pot and let the soup cook for 15-20 minutes, allowing the chicken to become tender and absorb all the flavors.

Shred the Chicken: Using tongs, remove the chicken from the pot and place it on a cutting board. With two forks, shred it into small, bite-sized pieces. Return the shredded chicken to the pot and stir well.

Make It Creamy: Pour in the heavy cream, stirring continuously to combine it evenly with the broth. If using cannellini beans, add them now. Let the soup simmer for another 5 minutes, blending all the flavors together.

Add the Finishing Touches: Gently stir in the fresh spinach (or kale) and cook for 2 minutes, just until wilted. Sprinkle in the grated Parmesan cheese, stirring well to incorporate its nutty, salty richness into the soup.

Taste and Serve: Give the soup a final taste and adjust the seasoning if needed. Once everything is well combined, ladle the warm soup into bowls. Serve with crusty bread or a fresh salad, and enjoy your homemade tuscan chicken soup.