Step 1: Sauté the Aromatics
In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and garlic, sautéing until softened and fragrant, about 3 minutes.

Step 2: Cook the Chicken
Add the ground chicken to the pot. Cook until no longer pink, breaking it up into small pieces with a spoon. Season with Italian seasoning, crushed red pepper flakes (if using), salt, and pepper.

Step 3: Add the Broth
Pour in the chicken broth and stir to combine. Bring the mixture to a gentle simmer.

Step 4: Cook the Noodles
Add the broken lasagna noodles to the pot. Let them cook in the broth for about 8–10 minutes or until tender. Stir occasionally to prevent sticking.

Step 5: Add the Cream and Cheeses
Reduce the heat to low. Stir in the heavy cream and whole milk, followed by the mozzarella and Parmesan cheeses. Continue stirring until the cheeses are fully melted and incorporated.

Step 6: Finish with Ricotta
Spoon dollops of ricotta cheese into the soup, letting them melt slightly but not completely mixing them in. This creates a creamy texture reminiscent of lasagna layers.

Step 7: Garnish and Serve
Ladle the soup into bowls and garnish with fresh parsley and extra Parmesan cheese.