In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion and sauté for 3–4 minutes until softened. Stir in 2 minced garlic cloves, 1 tablespoon of Italian seasoning, and a pinch of crushed red pepper flakes. Cook for an additional 1–2 minutes until fragrant, then season with salt and pepper to taste.

Pour in 6 cups of chicken broth and increase the heat to bring the mixture to a boil. Lower the heat to a simmer and add 3 cups of shredded chicken. Allow the broth to simmer gently for about 5 minutes, stirring occasionally to meld the flavors.

Break 8 lasagna noodles into bite-sized pieces and stir them into the simmering broth. Cook for 8–10 minutes, or until the noodles are al dente.

Reduce the heat to low and slowly stir in 1 cup of heavy cream. Gradually add in 1 cup of grated Parmesan cheese, stirring continuously until it melts completely and the soup becomes creamy.

In the final moments of cooking, stir in 2 cups of fresh spinach and let it cook for about 2 minutes.

Ladle the soup into bowls, garnishing with additional Parmesan cheese and freshly chopped parsley if desired.