In a large pot, heat over medium heat. Add the ground chicken and cook until browned, breaking it up while cooking. Remove and set aside once done.

In the same pot, add diced onion, carrots, and celery. Cook for about 5 minutes or until softened. Add minced garlic and cook for another minute until fragrant.

Pour in the diced tomatoes with their juices and add the chicken broth. Stir everything together, scraping any browned bits from the bottom for extra flavor.

Sprinkle in the Italian seasoning, salt, and black pepper. Bring to a gentle boil, then reduce to a simmer.

Add the medium shell pasta to the pot. Stir well and let it simmer for about 8-10 minutes or until the pasta is al dente.

Once the pasta is cooked, stir in the heavy cream and mix well. Allow the soup to heat through for about 2-3 minutes.

Stir in the fresh spinach and let it wilt for about 2 minutes.

Sprinkle the grated Parmesan cheese into the soup and stir to combine. Taste and adjust seasoning if needed.

Ladle the creamy soup into bowls and garnish with fresh basil leaves.