1. Melt the butter in a large pot over medium heat, then cook the diced onion for 4 to 5 minutes until softened.

2. Stir in the garlic and cook for 30 seconds until fragrant.

3. Sprinkle in the flour and stir well for 1 minute to form a light roux.

4. Slowly pour in the chicken broth while whisking so the soup stays smooth.

5. Add the shredded chicken, broken lasagna noodles, Italian seasoning, salt, black pepper, and crushed red pepper flakes.

6. Bring the soup to a gentle simmer and cook for 10 to 12 minutes, stirring occasionally, until the noodles are tender.

7. Lower the heat and stir in the heavy cream and softened cream cheese until fully blended.

8. Add the Parmesan and mozzarella, stirring until melted and creamy.

9. Stir in the spinach and cook for 1 to 2 minutes until wilted.

10. Finish with chopped parsley and serve hot with extra Parmesan if desired.