Melt the unsalted butter with olive oil in a large 6-quart enameled Dutch oven or heavy soup pot over medium heat. Add the diced onion and cook for 4 to 5 minutes until softened and translucent. Stir in the minced garlic, Italian seasoning, dried oregano, red pepper flakes, salt, and black pepper; sauté for 60 seconds until fragrant.

Pour in the chicken bone broth and bring the mixture to a rolling boil over medium-high heat.

Add the broken lasagna noodle pieces into the boiling broth, stirring frequently for the first 2 minutes to prevent them from overlapping and sticking together. Reduce heat slightly to medium and simmer uncovered for 9 to 11 minutes, until the noodles are tender and al dente.

Reduce the heat to low. Stir in the shredded cooked chicken breast, heavy whipping cream, and 1/2 cup grated Parmesan cheese. Simmer gently for 2 to 3 minutes until warmed through and the broth turns velvety and creamy.

Add the fresh baby spinach leaves and stir gently for 1 to 2 minutes until wilted into the hot broth. Taste and adjust seasoning with additional kosher salt and cracked black pepper if desired.

In a small bowl, whisk together the ricotta cheese with 1/4 cup grated Parmesan and a pinch of black pepper. To serve, ladle hot soup into bowls. Top each serving with a generous dollop of seasoned ricotta, a handful of shredded mozzarella (which melts on contact), fresh basil ribbons, and shaved Parmesan. Serve immediately with warm crusty garlic bread.