Melt butter in a large pot, then sauté the onion for 4 minutes until softened. Keep the heat at medium so the butter foams lightly as the onions turn translucent.

Add the garlic and cook for 1 minute, stirring constantly. When it smells fragrant but isn’t browned, it’s ready for the next step.

Add the diced chicken and cook for 4 to 5 minutes until mostly cooked through. Look for the outside to turn opaque while the centers stay slightly pink.

Whisk in the flour and cook for 1 to 2 minutes. The mixture should look slightly pasty and smell nutty rather than raw.

Gradually add the broth, stirring until smooth, then stir in the heavy cream and whole milk. Use steady stirring so the base stays creamy without lumps.

Stir in Italian seasoning, dried basil, and nutmeg. Keep stirring until the spices are evenly distributed throughout the broth.

Bring the soup to a simmer, then add the broken lasagna noodles and cook for 10 to 12 minutes until tender. Watch for the noodles to soften and the broth to thicken slightly as they break apart.

Stir in the fresh spinach and cook for 2 minutes until wilted. The leaves should turn bright green and reduce in volume.

Season with salt and pepper to taste. Taste after the spinach wilts so the seasoning matches the final thickness.

Mix ricotta, shredded mozzarella, and parmesan in a small bowl. Stir until the cheeses form a thick, scoopable dollop.

Serve the soup topped with a generous dollop of the cheese mixture. Add it to the center of each bowl so it starts melting into the hot broth.