1-First: melt 2 tablespoons of unsalted butter in a large pot over medium heat. Sauté the 1/2 cup of finely chopped onion until it turns slightly browned, which helps build a rich base. Then, add 2 cloves of minced garlic, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red chili flakes, cooking for about one minute to release their aromas.

2-Next: pour in 1 liter of low-sodium chicken broth, along with 2 boneless skinless chicken breasts (about 340 grams) and 1/4 cup chopped sun-dried tomatoes. Cover the pot and let it simmer until the chicken reaches 74°C (165°F), which takes around 12-15 minutes. While that’s cooking, prepare 85 grams of dry short pasta or broken lasagna noodles in a separate pot of boiling salted water, following the package instructions, then drain it well.

3-Once the chicken is done, remove and shred it. In a small bowl, whisk together 1 cup half-and-half and 1 tablespoon cornstarch, then stir this mixture into the soup. Cook until the soup thickens slightly, which adds that creamy texture everyone loves.

4-Finally, mix in the shredded chicken, cooked pasta, and 1 cup fresh chopped spinach. Heat everything through and adjust the seasoning as needed. Serve your White Lasagna Soup topped with 1/4 cup ricotta, Parmesan, or shredded mozzarella cheese for a finishing touch.