In a large Dutch oven, melt 2 tablespoons of unsalted butter over medium heat until bubbly. Add one chopped medium onion and sauté for 3–4 minutes until soft.

Stir in 3 minced garlic cloves, 1 tablespoon of Italian seasoning, ½ teaspoon of salt, ¼ teaspoon of black pepper, and a pinch of red chili flakes, cooking for an additional minute until fragrant.

Pour in 6 cups of low-sodium chicken broth. Add 1 pound of boneless skinless chicken breasts and ½ cup of chopped sun-dried tomatoes. Bring to a gentle simmer.

Cover and reduce heat to maintain a low simmer for 12–15 minutes, until the chicken reaches an internal temperature of 165°F.

Meanwhile, prepare 8 ounces of short pasta or broken lasagna noodles according to package instructions in a separate pot. Drain once al dente.

Remove the chicken from the pot and shred it into bite-sized pieces. Return it to the pot to blend its flavor with the soup.

In a small bowl, whisk together 1 cup of half-and-half and 2 tablespoons of cornstarch to create a slurry. Slowly add to the soup while stirring.

Add 4 cups of fresh spinach and the cooked pasta to the soup, stirring to incorporate. Heat through for about 3–5 minutes.

Ladle soup into bowls and garnish with ricotta, mozzarella, and Parmesan. Serve warm.