For the Soup:

• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 3 cloves fresh garlic, finely minced
• 2 teaspoons Italian seasoning
• 1 teaspoon salt (reduce if not using low sodium broth)
• ¼ teaspoon black pepper
• ⅛ teaspoon crushed red pepper flakes (more for extra spice)
• 3 cups low sodium chicken broth (use 4 cups for a thinner soup)
• 2 boneless skinless chicken breasts, about 300 grams
• ¼ cup sundried tomatoes, chopped (optional)
• 2 cups short dry pasta or broken lasagna noodles, about 120 grams
• 1 cup half and half or cream (the higher the fat content, the richer the soup)
• 2 tablespoons corn starch
• 1 cup fresh spinach, roughly chopped

For Garnish:

• Ricotta cheese
• Parmesan or shredded mozzarella cheese