White Lasagna Soup

Ingredients:

• 2 tablespoons unsalted butter
• 1 medium onion ((finely chopped))
• 3 cloves garlic ((finely minced))
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• ¼ teaspoon pepper
• ⅛ teaspoon red chili flakes
• 3 cups low-sodium chicken broth
• 2 boneless skinless chicken breasts ((about 1 lb))
• ¼ cup sun-dried tomatoes ((chopped))
• 2 cups dry, short pasta or broken lasagna noodles
• 1 cup half-and-half
• 2 tablespoons cornstarch
• 1 cup fresh spinach ((roughly chopped))
• Ricotta cheese, Parmesan cheese, and shredded mozzarella cheese for garnish
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Instructions:

1. Melt the butter in a large Dutch oven or soup pot over medium heat.
2. Add the onion and cook, stirring, until just starting to brown, about 3 to 4 minutes.
3. Stir in the garlic, Italian seasoning, salt, pepper, and chili flakes. Cook for 1 minute.
4. Stir in the broth. Add the uncooked chicken and sun-dried tomatoes.
5. Increase the heat to medium-high and bring to a simmer. Cover and reduce the heat to medium-low and cook for 12 to 15 minutes, until the chicken is cooked through (a meat thermometer inserted into the chicken reaches 165°F).
6. Meanwhile, in a large pot of boiling, salted water, cook the pasta according to the package directions.
7. Remove the chicken from the soup and shred with two forks.
8. In a small bowl, whisk together the half-and-half and cornstarch. Stir into the soup and cook for 1 to 2 minutes, until slightly thickened.
9. Stir the shredded chicken, cooked pasta, and spinach into the pot and heat through.
10. Taste and adjust seasonings if desired. Serve with cheese, as desired.