Warm a large soup pot over medium high heat, melt the butter, and toss in the onion to saute with a pinch of salt for 5- 7 minutes until soft and sweet.
Add the garlic, Italian seasoning, nutritional yeast, sea salt, pepper, and red pepper flakes, stir to combine, and cook for 1-2 minutes.
Add the wine to deglaze the pan, add the broth, and stir to combine.
Add the uncooked chicken to the broth. Turn the heat to medium and put a lid on your soup. Set a timer for 15-20 minutes. It will take your soup a few minutes to come to a simmer, and then you’ll want to bring the heat down to a low/medium heat to simmer the soup to gently poach the chicken. You’ll know your chicken is done when the internal temp is between 150-165.
Once your chicken is poached/cooked through, remove the chicken from the soup to a cutting board using a tongs. Let the chicken rest here for a minute while you get the pasta into the soup to cook.
Add the coconut milk/starch mixture to your soup, turn the heat to high, and bring the soup to a boil. Add the dry pasta into the soup, and cook until the pasta is al dente, about 7 minutes. While the pasta is cooking, shred the poached chicken with 2 forks.
When the pasta is done cooking, turn the heat off the pot, and stir in the chopped spinach to wilt. Stir in the shredded chicken, and taste for salt and pepper.
