1. In a large pot, heat olive oil over medium heat. Add the ground chicken and cook until browned, breaking it apart with a spoon, about 5-7 minutes.
2. Add diced onion and sauté until translucent, about 4 minutes. Stir in garlic, basil, oregano, and red pepper flakes, cooking until fragrant.
3. Pour in the chicken broth and water, bringing the mixture to a gentle boil.
4. Add the broken lasagna noodles and cook until al dente, about 10-12 minutes, stirring occasionally.
5. Reduce heat to low and stir in heavy cream, ricotta cheese, and Parmesan. Let it simmer for 5 minutes until the soup thickens and becomes creamy.
6. Fold in the spinach and allow it to wilt, about 2 minutes. Season with salt and pepper to taste.
7. Ladle the soup into bowls, garnishing with extra Parmesan if desired. Serve hot and enjoy!

Pro tip: If your kitchen is anything like mine, you might have little helpers eager to stir the pot. Let them! It’s a great way to share stories and create new food memories together.