Step-by-Step Instructions

Step 1: Sauté the Aromatics

1. In a large pot or Dutch oven, heat olive oil over medium heat.
2. Add the diced onion and cook for 3-4 minutes until softened and translucent.
3. Stir in the minced garlic, Italian seasoning, crushed red pepper flakes (if using), salt, and black pepper. Sauté for another 1-2 minutes until fragrant.

Step 2: Build the Soup Base

1. Pour in the chicken broth and bring to a boil.
2. Reduce the heat to a simmer and stir in the shredded chicken. Let it cook for 5 minutes to allow the flavors to meld together.

Step 3: Cook the Lasagna Noodles

1. Add the broken lasagna noodles to the pot. Stir to ensure they don’t stick together.
2. Simmer for 8-10 minutes, or until the noodles are tender but still slightly firm (al dente).

Step 4: Make it Creamy

1. Lower the heat and slowly stir in the heavy cream.
2. Add the Parmesan cheese, a little at a time, stirring constantly until melted and incorporated.

Step 5: Add Spinach (Optional)

If using fresh spinach, stir it into the soup during the last 2 minutes of cooking. The spinach will wilt quickly and add a pop of color.

Step 6: Prepare the Cheese Topping

1. In a small bowl, mix the ricotta cheese and shredded mozzarella until well combined.
2. Drop spoonfuls of the cheese mixture into each bowl of soup just before serving for that signature lasagna flavor.

Step 7: Serve and Garnish

1. Ladle the soup into bowls and top with a generous dollop of the ricotta-mozzarella mixture.
2. Sprinkle with fresh parsley and additional Parmesan cheese, if desired. Serve immediately with garlic bread or crusty rolls.