Add oil to a large pot over medium heat. Add onion, minced garlic, and red pepper flakes. Allow onions to cook until fragrant and translucent - about 5 minutes.
Add squash, zucchini, carrots, sun dried tomatoes, chicken and Italian seasoning to pot. Turn heat to high and cook for 3-5 minutes. Stir soup occasionally.
Add chicken broth to pot and allow to come to a boil. When boiling again add parmesan cheese and pasta to soup. Stir occasionally and allow pasta to cook till al dente.
Remove soup from heat and stir in heavy cream and pesto till combined. Season with salt and pepper to taste. Serve topped with mozzarella pearls or shredded parmesan and enjoy!
Video
Notes
Nutritional information provided is an automatic calculation and can vary based on the exact products used and any changes made to the recipe.If these calculations are important to you, I recommend calculating them for yourself.