Begin by heating a large pot over medium heat and adding a splash of olive oil. Once shimmering, sauté diced onion until translucent, about 5 minutes. Add minced garlic, dried oregano, dried basil, and red pepper flakes, cooking for 1-2 minutes until fragrant.

Pour in 4 cups of low-sodium chicken broth and stir in the cooked shredded chicken. Bring to a gentle boil while stirring. Once boiling, add broken lasagna noodles and cook for 10-12 minutes until al dente.

Reduce heat to low and slowly stir in 1 cup of heavy cream. Gradually mix in ricotta, mozzarella, and grated Parmesan cheese until melted into the soup.

Taste and adjust seasoning with salt and pepper. For freshness, sprinkle in chopped parsley or basil before serving.