Melt the butter in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until it becomes translucent and soft. This develops a sweet, caramelized foundation for the soup. Add the minced garlic, Italian seasoning, salt, pepper, red chili flakes, and ground nutmeg, stirring constantly for about 1 minute until fragrant. This blooming of spices in fat releases their essential oils and creates a more complex, layered flavor.

Pour the chicken broth into the pot with the aromatic base and bring to a simmer. Add the raw chicken breasts whole and the finely chopped sun-dried tomatoes. Cover the pot and simmer for 12-15 minutes until the chicken reaches an internal temperature of 165°F when checked with a meat thermometer. I like to let the sun-dried tomatoes steep in the broth during this time—they infuse the soup with a rich, slightly tangy depth that pairs beautifully with the creamy finish. Once cooked, remove the chicken to a cutting board and shred it into bite-sized pieces.

While the chicken is simmering, bring a separate pot of salted water to a boil. Add the broken pasta pieces (or lasagna sheets broken into 1-inch pieces) and cook according to package directions until al dente, about 8-10 minutes. Drain well and set aside. Cooking the pasta separately prevents it from absorbing too much broth and becoming mushy, keeping the soup broth clear and flavorful.

In a small bowl, whisk together the cornstarch and 2 tablespoons of cool water until smooth and lump-free—this prevents the cornstarch from clumping when added to hot liquid. Pour the half-and-half into the simmering broth, then immediately whisk in the cornstarch slurry. Stir constantly for 1-2 minutes as the soup thickens slightly and becomes luxuriously creamy. I always add the cornstarch slurry slowly while whisking to avoid lumps that can ruin the silky texture.

Return the shredded chicken from Step 2 to the pot along with the cooked pasta from Step 3. Add the fresh spinach and stir gently until the spinach wilts into the soup, about 1-2 minutes. Taste the soup and adjust seasonings as needed. The soup should be creamy, comforting, and full of tender chicken and pasta in every spoonful.

Ladle the hot soup into serving bowls. Top each bowl with a dollop of ricotta cheese (which adds creaminess and echoes the lasagna inspiration), a generous sprinkle of grated Parmesan cheese, and a handful of shredded mozzarella cheese. The hot soup will slightly warm the cheeses, creating pockets of richness throughout each spoonful.