WHITE LASAGNA SOUP

from: https://www.thereciperebel.com/white-lasagna-soup/#wprm-recipe-container-26130

2 tablespoons unsalted butter
1 medium onion (finely chopped)
3 cloves garlic (finely minced)
2 teaspoons Italian seasoning
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon red chili flakes
3 cups low-sodium chicken broth
2 boneless skinless chicken breasts (about 1 lb)
1/4 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

Instructions
Melt the butter in a large Dutch oven or soup pot over medium heat.
Add the onion and cook, stirring, until just starting to brown, about 3 to 4 minutes.
Stir in the garlic, Italian seasoning, salt, pepper, and chili flakes. Cook for 1 minute.
Stir in the broth. Add the uncooked chicken and sun-dried tomatoes.
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).

Meanwhile, in a large pot of boiling, salted water, cook the pasta according to the package directions.
Remove the chicken from the soup and shred with two forks.

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.

Stir the shredded chicken, cooked pasta, and spinach into the pot and heat through.
Taste and adjust seasonings if desired. Serve with cheese, as desired.