In a large pot, heat 2 tablespoons of olive oil over medium heat. Add one diced onion and cook for about 5 minutes, stirring occasionally, until translucent.

Incorporate 3 minced garlic cloves, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and a pinch of red pepper flakes. Sauté for an additional minute.

Pour in 6 cups of low-sodium chicken broth, scraping any browned bits from the bottom of the pot for extra flavor. Stir in 2 cups of shredded cooked chicken and a handful of broken lasagna noodles. Bring the mixture to a gentle boil.

Once boiling, reduce the heat and let the lasagna noodles simmer for about 10-12 minutes until they are al dente, stirring occasionally.

Lower the heat further and gradually stir in 1 cup of heavy cream, followed by 1 cup each of ricotta and shredded mozzarella cheese, mixing until creamy and melted.

Taste your White Chicken Lasagna Soup and adjust the seasoning with salt and pepper. Remove from heat and garnish with fresh parsley and basil, and a sprinkle of grated Parmesan cheese.