In a large pot, heat the olive oil over a medium-high heat. Add the diced chicken and season with salt and pepper. Cook for 4-5 minutes, or until lightly golden brown on the outside, but not quite cooked through. Remove and set aside.

To the same pot, add the onion and saute for 3 to 4 minutes or until softened and beginning to brown.

Add garlic and red pepper flakes and cook for an additional 30 seconds or until fragrant.

Add the chicken broth, sun-dried tomatoes, oregano, thyme, and paprika. Stir to combine.

Add the chicken back to the pot and bring to a boil. Lower the heat and simmer for 15-20 minutes.

Bring the soup back to a boil. Once boiling, stir in the ditalini. Cook uncovered for 7-9 minutes, stirring occasionally, until the pasta is al dente.

Turn the heat to medium and stir in the spinach until wilted. Remove the pot from the heat and let it cool for 2-3 minutes. Stir in lemon juice, then stir in the sour cream until thoroughly mixed in. Taste and adjust seasoning if needed.

Serve hot with fresh basil for garnish if desired.