Begin by melting 2 tablespoons of butter in a large pot over medium heat. Once the butter is bubbly, add one diced onion and sauté for about 3-4 minutes until it's softened and golden. Next, stir in 3 minced garlic cloves along with 1 tablespoon of Italian seasoning, cooking for an additional minute until fragrant.

Pour in 6 cups of chicken broth and add 2 cups of cubed, cooked chicken and ½ cup of sun-dried tomatoes. Bring the mixture to a gentle simmer over medium-high heat for 12-15 minutes.

While the soup is simmering, cook the pasta of your choice separately according to package directions until al dente. 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 fully combined and smooth. Gradually stir this mixture into the simmering soup.

Add 1 teaspoon of smoked paprika, along with the cooked pasta and 2 cups of fresh spinach to the pot. Stir everything together and cook for an additional 1-2 minutes.

Ladle the warm soup into bowls, topping each serving with a generous scoop of ricotta cheese, a sprinkle of freshly grated Parmesan cheese, and a handful of shredded mozzarella.