White Lasagna Soup

INGREDIENTS:

2 tablespoons unsalted butter
1 medium onion finely chopped
3 cloves garlic minced
2 teaspoons Italian seasoning
1 teaspoon salt
¼ teaspoon black pepper
⅛ teaspoon crushed red pepper flakes optional for heat
3 cups low sodium chicken broth
2 boneless skinless chicken breasts
¼ cup sun dried tomatoes chopped
2 cups broken lasagna noodles
1 cup half-and-half 
2 tablespoons cornstarch
1 cup fresh spinach roughly chopped
shredded mozzarella cheese for garnish


INSTRUCTIONS:

Prepare the Soup Base:
In a large pot, melt butter over medium heat.
Add the onion and cook until softened.
Stir in tomatoes, garlic, Italian seasoning, salt, pepper, and red pepper flakes, cooking for about 1 minute.

Cook the Chicken:
Add chicken broth to the pot.
Place chicken breasts in the broth and bring to a simmer.
Cook until the chicken is fully cooked through, about 15-20 minutes.
Remove chicken, shred it, and set aside.

Cook the Pasta:
In a separate pot, cook the pasta according to package instructions until al dente.
Drain and set aside.

Thicken the Soup:
Mix cornstarch with a small amount of cold water to make a slurry.
Stir the slurry and half-and-half into the soup.
Bring to a light simmer to thicken.

Final Assembly:
Add the shredded chicken, cooked pasta, and spinach to the soup.
Cook until the spinach is wilted and the soup is heated through.

Serve:
Ladle the soup into bowls.
Garnish with shredded mozzarella.