1. Heat the olive oil in a large pot over medium heat. Add the chicken pieces, season with salt and pepper, and cook until they are golden brown and cooked through, about 5-7 minutes. Remove the chicken and set aside.
2. In the same pot, add the diced onion and cook until translucent, about 3 minutes. Stir in the garlic, oregano, thyme, and red pepper flakes. Cook for another minute until fragrant.
3. Pour in the chicken broth and bring to a boil. Add the broken lasagna noodles and cook until al dente, stirring occasionally, about 8-10 minutes.
4. Reduce the heat to low, stir in the heavy cream, cooked chicken, and spinach. Let it simmer for 3-4 minutes until the spinach is wilted.
5. Gradually add the mozzarella and Parmesan cheese, stirring until melted and well combined. Taste and adjust seasonings as needed.
6. Serve hot, garnished with fresh basil for a pop of color and freshness.

There’s something about watching the cheese melt into the soup that just makes my heart sing. And trust me, there’s no such thing as too much cheese!