In a large pot, heat the olive oil over medium heat. Add the diced chicken, seasoning with salt and pepper, and cook until browned and cooked through, about 6-8 minutes. Remove the chicken and set it aside.
In the same pot, add the minced garlic and Italian seasoning, cooking for about 1-2 minutes until fragrant.
Pour in the chicken broth and bring to a boil. Add the broken lasagna noodles and cook until al dente, about 10 minutes.
Reduce the heat to low and stir in the heavy cream, cooked chicken, and chopped spinach. Simmer gently until the spinach wilts, about 2 minutes.
Stir in the Parmesan and mozzarella cheese, stirring until the soup is creamy and well combined.
Serve hot, garnished with fresh parsley.
Variations & Tips
For a heartier version, add a cup of sliced mushrooms when you cook the garlic, or throw in a handful of frozen peas with the spinach. Love a little heat? A pinch of red pepper flakes can do the trick to add a subtle kick. For those avoiding gluten, substitute gluten-free pasta or rice noodles for the lasagna noodles. And if you’re looking to lighten up the dish, you can use half-and-half instead of heavy cream, though it won’t be quite as rich and creamy.