Now, let’s get cooking! This recipe is designed to be as straightforward as possible because, as I always say, home cooking is about love, not stress.

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and diced chicken thighs. Cook until the chicken is browned on all sides, stirring occasionally, about 6-7 minutes.
3. Stir in the oregano, basil, and red pepper flakes. Cook for another minute until the spices are fragrant.
4. Pour in the chicken broth and bring the mixture to a simmer. Let it cook for about 10 minutes, allowing the flavors to meld together.
5. Reduce the heat and add the broken lasagna noodles. Cook until the noodles are al dente, about 8-10 minutes.
6. Stir in the heavy cream, ricotta, mozzarella, and Parmesan cheese. Let everything simmer gently until the cheese is melted and the soup is creamy, about 5 minutes.
7. Finally, add the fresh spinach and stir until wilted. Season with salt and pepper to taste.
8. Serve hot, with an extra sprinkle of Parmesan cheese on top if desired.