Gather your ingredients: dice onion, mince garlic, chop sun-dried tomatoes, and cut chicken into pieces.

Melt butter in a large pot over medium heat, add onion and cook for 3-4 minutes until translucent, then stir in garlic, Italian seasoning, salt and pepper for another 1-2 minutes.

Pour in chicken broth, add chicken pieces, bring to a simmer, then reduce heat and cook for 12-15 minutes until chicken is done.

While chicken simmers, cook pasta in a separate pot according to package instructions, usually 8-10 minutes, then drain.

Remove chicken from the soup, whisk cornstarch with half-and-half until smooth, pour into broth and stir until slightly thickened, about 1-2 minutes.

Shred cooked chicken and return it to the pot. Stir in pasta and spinach, cooking for another 1-2 minutes until spinach wilts.

Serve the soup in bowls topped with dollops of ricotta, grated Parmesan, and shredded mozzarella.