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 (for garnish)

Parmesan cheese (for garnish)

Shredded mozzarella cheese (for garnish)

Instructions

Step 1: Melt the butter in a large Dutch oven or soup pot over medium heat.

Step 2: Add the finely chopped onion and cook, stirring occasionally, until it just starts to brown, about 3 to 4 minutes.

Step 3: Stir in the minced garlic, Italian seasoning, salt, pepper, and red chili flakes. Cook for 1 minute until fragrant.

Step 4: Pour in the chicken broth, then add the uncooked chicken breasts and chopped sun-dried tomatoes.

Step 5: Increase heat to medium-high and bring the soup to a simmer. Cover, reduce heat to medium-low, and cook for 12 to 15 minutes, until the chicken is cooked through.

Step 6: While the chicken cooks, prepare the pasta in a large pot of boiling salted water according to package instructions; drain and set aside.

Step 7: Remove the chicken from the soup and shred it using two forks.

Step 8: In a small bowl, whisk together the half-and-half and cornstarch until smooth. Stir this mixture into the soup and cook for 1 to 2 minutes until the soup slightly thickens.

Step 9: Add the shredded chicken, cooked pasta, and chopped spinach to the soup. Stir well and heat through.

Step 10: Taste the soup and adjust seasonings as needed. Serve hot, garnished with ricotta, Parmesan, and shredded mozzarella cheeses.

Tips & Variations

For a richer flavor, use homemade chicken broth or add a splash of white wine during cooking.

Substitute spinach with kale or Swiss chard for a different leafy green twist.

Use gluten-free pasta if needed to accommodate dietary restrictions.

Leftovers can be sprinkled with fresh basil or crushed red pepper flakes for added freshness and heat.

FAQs

Can I use pre-cooked chicken instead of cooking it in the soup?

Yes, you can add pre-cooked shredded chicken in step 9. Simply simmer the soup without chicken until step 8, then add the cooked chicken along with pasta and spinach to heat through.