1. Cook the bacon in a large Dutch oven over medium heat until crisp, then transfer it to a paper towel–lined plate and leave about 2 tablespoons of drippings in the pot.

2. Add the olive oil and butter to the pot, then stir in the diced onion and cook for 4 to 5 minutes until softened and translucent.

3. Add the minced garlic and cook for 30 seconds, just until fragrant, stirring constantly so it doesn’t burn.

4. Stir in the tomato paste and cook for 2 to 3 minutes, letting it darken slightly to concentrate the flavor.

5. Add the chopped sun-dried tomatoes, Italian seasoning, crushed red pepper flakes, salt, and black pepper, stirring until everything is coated and aromatic.

6. Pour in the chicken broth, scraping the bottom of the pot to release any browned bits, then add the diced potatoes and nestle the chicken breasts into the liquid.

7. Bring the soup to a gentle boil, reduce the heat to a simmer, cover, and cook for 15 to 18 minutes, or until the chicken is cooked through and the potatoes are tender.

8. Remove the chicken to a cutting board and shred it into bite-sized pieces with two forks, then return the shredded chicken to the pot.

9. Reduce the heat to low, pour in the heavy cream, and stir in the grated Parmesan cheese until it melts and the soup looks creamy and slightly thickened.

10. Add the baby spinach and stir until it wilts into the hot soup, then finish with the fresh lemon juice and taste, adjusting salt, pepper, or red pepper flakes as needed.

11. Ladle the soup into bowls and top with the crispy bacon, extra Parmesan, and chopped parsley before serving.