Ingredients

3 tbsp butter (preferably unsalted, like Kerrygold)

1 onion, diced

4 garlic cloves, minced

2.5 tsp Italian seasoning

1 tsp salt

1/4 tsp black pepper

1/8 tsp red chili flakes

3.5 cups chicken broth (low-sodium recommended)

2 chicken breasts

1/3 cup sun-dried tomatoes

2 cups pasta (campanelle or broken lasagna sheets work best)

1 cup half-and-half

2 tbsp cornstarch

1.5 cups fresh spinach

Ricotta cheese (optional, for serving)

Parmesan cheese (optional, for serving)

Mozzarella cheese (optional, for serving)

Instructions

Step 1: Melt the butter in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened and translucent, stirring occasionally. Add the garlic, Italian seasoning, salt, pepper, and red chili flakes, and stir constantly for about 1 minute to release the spices’ aromas.

Step 2: Pour the chicken broth into the pot with the aromatics. Nestle the raw chicken breasts into the broth and add the sun-dried tomatoes. Bring to a simmer over medium-high heat, cover, and cook for 12-15 minutes until the chicken reaches 165°F internally. Meanwhile, start boiling water for the pasta in a separate pot.

Step 3: Cook the pasta according to package instructions until al dente. Drain and set aside. After the chicken is cooked, remove it from the soup and shred it using two forks. Keep the soup simmering gently.

Step 4: In a small bowl, whisk together the half-and-half and cornstarch until smooth. Slowly pour this mixture into the simmering soup while stirring constantly. Continue stirring for 1-2 minutes until the soup thickens and becomes creamy.

Step 5: Return the shredded chicken to the pot, add the cooked pasta and fresh spinach. Stir gently and let heat through for 1-2 minutes until the spinach wilts. Taste and adjust seasoning if necessary.

Step 6: Serve the soup hot, topped with a dollop of ricotta cheese and sprinkled with grated Parmesan and shredded mozzarella for extra creaminess and flavor.

Tips & Variations

Use campanelle or broken lasagna sheets for a texture that resembles traditional lasagna noodles in soup form.

For a dairy-free version, substitute half-and-half with coconut milk and skip the cheeses.

Add mushrooms or zucchini for extra vegetables and flavor variety.

If you prefer a spicier soup, increase the red chili flakes to taste.

FAQs

Can I use leftover cooked chicken instead of raw chicken breasts?

Yes, you can add leftover cooked chicken in Step 5 along with the pasta and spinach, skipping the cooking step for raw chicken to save time.

What pasta works best for this soup?

Campanelle or broken lasagna sheets are ideal because their shape holds the soup well and mimics traditional lasagna noodles. However, any small pasta can be used.