In a large pot over medium heat, melt 2 tablespoons of butter until it’s bubbling. Add 1 finely diced onion, cooking until soft and translucent, about 3-4 minutes. Stir in 3 minced garlic cloves, 1 teaspoon of Italian seasoning, and a pinch of red chili flakes, sautéing until fragrant, about 1 minute.

Next, add 1 pound of boneless, skinless chicken and ½ cup of sun-dried tomatoes to the pot, followed by 6 cups of chicken broth. Bring the mixture to a boil, then reduce heat to low and let it simmer for 12-15 minutes, until the chicken reaches an internal temperature of 165°F.

While the Chicken Lasagna Soup simmers, bring a separate pot of salted water to a boil and cook 8 ounces of lasagna pasta until al dente, about 8-10 minutes. Drain the pasta and set it aside.

In a small bowl, whisk together 1 cup of half-and-half with 2 tablespoons of cornstarch until smooth. Gradually stir this mixture into the soup, cooking for an additional 1-2 minutes over medium heat.

Now, add 1 teaspoon of smoked paprika, the shredded chicken, drained lasagna pasta, and 2 cups of fresh spinach to the boiling mixture. Stir well and cook until spinach has wilted, about 1-2 minutes.

Ladle the piping hot Chicken Lasagna Soup into bowls, and generously top each serving with a dollop of ricotta cheese, a sprinkle of grated Parmesan, and a handful of shredded mozzarella.