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

2. 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.

3. Pour in the diced tomatoes with their juices and add the chicken broth. Stir well, scraping up any browned bits from the bottom.

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

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

6. Once the pasta is cooked, stir in the heavy cream. Let it heat through for 2-3 minutes.

7. Stir in the fresh spinach and cook until wilted, about 2 minutes.

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

9. Ladle into bowls and garnish with fresh basil leaves. Serve hot.