Marry Me Chicken Noodle Soup

1. Mizanplas— Dice the onion and sun-dried tomatoes, mince the garlic and shred the chicken. 
2. Add oil and butter in a Dutch oven over medium heat. Add in the onions, garlic and cook for a couple of minutes. Next add in sun-dried tomatoes and all the seasonings and cook stirring constantly, until fragrant, about 1 minute.
3. Stir in the tomato paste and cook for about 2 minutes. Add in the shredded chicken and give it a quick mix again. 
4. Pour in the chicken broth and heavy cream. Stir well and cover the pot with the lid and bring it to a rolling boil over high heat. 
5. Add noodles and cook over high, stirring occasionally, until al-dente, about 9 minutes. 
6. Lastly stir in the Parmesan cheese, Pecorino Romano and spinach. Keep stirring until the cheese melts and remove from heat. 
7. Serve with more grated Parmesan cheese on top and enjoy!