Step 1

In a large dutch oven or soup pot over medium heat, melt the butter. Add the onions and cook until just starting to brown.

Step 2

Stir in minced garlic, Italian seasoning, salt, and pepper. Cook 1 minute.

Step 3

Add chicken and broth and stir well.

Step 4

Bring to a simmer and cover, reduce heat to medium-low and cook for 12-15 minutes.

Step 5

Stirring occasionally, until chicken breasts are cooked through (you will need an internal temperature of at least 165 degrees F).

Step 6

When the chicken is cooked, remove from the soup and shred. Stir in the pasta and cook (covered) until al dente.

Step 7

Whisk together cream and corn starch.

Step 8

Stir the shredded chicken, cream, and spinach back into the pot and heat through.

Step 9

Stir in ricotta and mozzarella cheese.

Step 10

Serve with parmesan cheese as desired and garlic bread.