In a large pot over medium heat, warm 2 tablespoons of olive oil. Add the diced medium onion and sauté for 4-5 minutes until it turns translucent and fragrant. Then, stir in 3 cloves of minced garlic and cook for an additional minute, allowing the garlic to become aromatic and golden.

Next, add the cut bite-sized pieces of boneless, skinless chicken breasts to the pot. Cook the chicken for about 6-8 minutes, stirring occasionally, until it's lightly browned and cooked through.

Sprinkle in 1 teaspoon each of dried oregano and dried basil, along with red pepper flakes, salt, and pepper to taste. Stir the mixture well, allowing the herbs to bloom and coat the chicken.

Pour in 4 cups of chicken broth, followed by a can of diced tomatoes and 2 tablespoons of tomato paste. Stir everything together and bring the mixture to a gentle boil over medium-high heat.

Once boiling, add your small pasta (like ditalini or elbow macaroni) into the simmering broth. Cook according to the package instructions, approximately 8-10 minutes, stirring occasionally.

After the pasta is cooked, reduce the heat to low and add in 1 cup of freshly grated Parmesan cheese and a handful of chopped fresh spinach or kale. Stir for about 2-3 minutes until the greens wilt and the cheese melts.

Taste the soup and adjust seasoning with more salt and pepper as desired.

Ladle the Chicken Parmesan Soup into bowls and top each serving with fresh basil leaves and a sprinkle of grated mozzarella cheese. Serve hot alongside crusty bread for dipping.