Sauté Aromatics & Build Roux: In a 6-quart heavy enameled Dutch oven or soup pot, heat olive oil and butter over medium heat. Add diced yellow onion and sauté for 4-5 minutes until soft and translucent. Add minced garlic, Italian seasoning, and red pepper flakes; sauté for 60 seconds until delightfully fragrant. Sprinkle flour over the aromatics and stir constantly for 1 minute to cook out the raw flour taste.

Pour Broth & Simmer: Slowly pour in the low-sodium chicken broth in a steady stream while whisking continuously to incorporate the roux into a smooth, silky base. Increase heat to medium-high and bring broth to a rolling boil.

Cook Broken Lasagna Noodles: Add the broken lasagna noodle pieces to the boiling broth. Reduce heat slightly to medium and simmer uncovered for 9 to 11 minutes, stirring frequently so the pasta pieces do not stick together or stick to the bottom of the pot, until perfectly al dente.

Stir in Chicken, Cream & Parmesan: Lower heat to medium-low. Stir in cooked shredded chicken, heavy whipping cream, and freshly grated Parmigiano-Reggiano cheese. Simmer gently for 2 to 3 minutes until cheese melts smoothly into a velvety, luscious emulsion.

Wilt Spinach & Season: Add fresh baby spinach leaves and stir gently for 1 to 2 minutes until tender, vibrant green, and wilted into the hot soup. Taste and season with kosher salt and freshly cracked black pepper.

Assemble Cheesy Crown & Serve: In a small bowl, stir together ricotta cheese, 1/4 cup parmesan, a pinch of salt, and chopped fresh basil. Ladle hot soup into wide bowls, crown each portion with a generous dollop of seasoned ricotta, scatter shredded mozzarella over top to melt, garnish with fresh basil, and serve immediately with warm garlic bread!