Begin by dicing one onion and mincing three cloves of garlic. Chop about half a cup of sun-dried tomatoes and cut two chicken breasts into bite-sized pieces. Gather all your ingredients.

In a large pot, melt 2 tablespoons of unsalted butter over medium heat. Once bubbly, add the diced onion and cook for 3-4 minutes until translucent. Stir in the minced garlic, Italian seasoning, salt, black pepper, and chili flakes, cooking for an additional minute until fragrant.

Pour in 6 cups of low-sodium chicken broth, then add the chicken pieces and chopped sun-dried tomatoes. Bring the mixture to a gentle simmer and cook for 12-15 minutes, ensuring the chicken reaches an internal temperature of 165°F.

In a separate pot, boil water and cook your preferred pasta (like campanelle or fusilli) according to package instructions, usually around 8-10 minutes. Drain the pasta once al dente.

In a small bowl, whisk together ½ cup of cornstarch and 1 cup of half-and-half to create a smooth mixture. Gradually add this to the soup while stirring, allowing it to thicken over a duration of 1-2 minutes.

Shred the cooked chicken into bite-sized pieces and return it to the pot. Add the drained pasta and a handful of fresh spinach, stirring gently until the spinach wilts, about 1-2 minutes.

Ladle the hot White Lasagna Soup into bowls, then top each serving with a dollop of ricotta, a sprinkle of grated Parmesan, and a handful of shredded mozzarella.