Cook sun-dried tomatoes in hot oil in a Dutch oven over medium heat for 30 seconds. Add tomato paste, onion, and garlic; cook, stirring, 3 minutes.
Add broth and crushed tomatoes; bring to a boil, and stir in pasta and cream. Reduce heat, and simmer until pasta is tender. Gradually stir in spinach until wilted. Season with salt and pepper to taste. Sprinkle with shredded parmesan (optional)