Sauté Aromatics & Build Roux: Melt 2 tablespoons of butter in a large heavy Dutch oven or soup pot over medium heat. Add the diced onion and cook for 4 to 5 minutes until soft and translucent. Stir in minced garlic and cook for 60 seconds until fragrant. Sprinkle 3 tablespoons of flour over the onions and stir constantly for 1 to 2 minutes to cook off raw flour taste.

Simmer the Broth: Slowly pour in the chicken broth in a steady stream, whisking vigorously to incorporate the flour without forming lumps. Stir in the Italian seasoning, onion powder, kosher salt, black pepper, and optional red pepper flakes. Bring the broth to a gentle rolling boil over medium-high heat.

Cook Broken Lasagna Noodles: Add the broken lasagna noodle pieces directly into the boiling soup. Reduce heat to medium, maintaining a steady simmer, and cook uncovered for 10 to 12 minutes, stirring frequently so noodles do not stick to the bottom of the pot, until pasta is al dente.

Enrich with Cream & Cheese: Reduce heat to low. Stir in the shredded cooked chicken, heavy whipping cream, and grated Parmesan cheese. Simmer gently for 2 to 3 minutes until the broth is rich, creamy, and heated through.

Wilt Spinach: Add the fresh baby spinach to the pot and gently fold until the vibrant leaves wilt into the creamy broth (about 1 to 2 minutes). Remove pot from heat.

Mix the Ricotta Crown: In a small bowl, stir together the whole milk ricotta, half of the shredded mozzarella, garlic powder, and fresh basil.

Ladle & Crown: Ladle the piping hot soup into wide bowls. Top each serving with a generous dollop of the seasoned ricotta mixture, a sprinkle of remaining mozzarella, and fresh basil leaves. Watch the cheeses melt luxuriously into the velvety broth, and serve warm with toasted garlic bread!