In a large heavy 6-quart Dutch oven or soup pot, melt butter over medium heat. Add finely diced onion and cook for 4 to 5 minutes until soft and translucent. Stir in minced garlic and cook for 60 seconds until fragrant.

Sprinkle the flour evenly over the aromatics, stirring constantly for 1 minute to cook out the raw flour taste.

Gradually pour in the chicken bone broth and heavy cream in a steady stream, whisking constantly to ensure a perfectly smooth, lump-free emulsion. Stir in Italian seasoning, garlic powder, kosher salt, and black pepper.

Bring the soup to a gentle rolling boil. Drop the broken lasagna noodles into the pot, stirring occasionally so the wavy pieces do not stick together.

Reduce heat to medium-low and simmer uncovered for 10 to 12 minutes until noodles are tender and al dente.

Stir in the cooked shredded chicken breast, baby spinach, and grated Parmesan cheese. Simmer for 2 to 3 minutes until the spinach is wilted and the chicken is warmed through.

In a small bowl, whisk together the ricotta cheese, grated parmesan, chopped herbs, salt, and pepper until fluffy.

Ladle hot soup into deep serving bowls. Top each bowl with a generous dollop of the seasoned ricotta swirl, extra parmesan, and fresh herbs. Serve hot with crusty garlic bread.