Melt 2 tablespoons of butter in a large pot over medium heat. Once melted, add 1 diced onion and sauté for 3-4 minutes until translucent. Incorporate 2 minced garlic cloves, 1 tablespoon of Italian seasoning, and salt and pepper, cooking for another minute until fragrant.

Pour in 6 cups of low-sodium chicken broth, add 1 pound of chicken pieces, and 1/2 cup of sun-dried tomatoes. Bring to a gentle simmer and cook for 12-15 minutes or until the chicken is tender.

In a separate pot, bring salted water to a boil and cook 6 ounces of lasagna pasta according to package directions until al dente, about 8-10 minutes. Drain and set aside.

Remove the chicken from the pot. In a bowl, whisk together 1 cup of half-and-half and 2 tablespoons of cornstarch until smooth. Stir this into the soup, cooking on medium heat for 1-2 minutes until it thickens.

Return the shredded chicken to the pot and stir in the cooked pasta and 2 cups of fresh spinach. Simmer for another 1-2 minutes, allowing the spinach to wilt.

Ladle the warm soup into serving bowls. Garnish with ricotta cheese, freshly grated Parmesan, and shredded mozzarella.