Step 1

Heat oil in a large pot or 4 qt. Dutch oven over medium-high heat until the hot oil sizzles, about 1 minute. Add chicken and cook for 5-7 minutes until evenly cooked through. Season with Italian seasoning, salt, and pepper. Set aside on a plate.

Step 2

In the same pot, melt the butter over medium-high heat until it starts to bubble, about 1 minute. Add onion and garlic and cook until tender, about 3-4 minutes.

Step 3

Stir in flour, mixing well, and cook for about 1 minute. Slowly pour in chicken broth and heavy cream. Stir well and bring the mixture to a boil, about 6-8 minutes.

Step 4

Add cheese, broken lasagna noodles, salt, and pepper. Mix well until evenly combined. Cook the noodles over medium heat until al dente (fully cooked but still firm) according to package directions, about 8-10 minutes. Stir occasionally to prevent noodles from sticking to the bottom of the pot. If the soup is a bit too thick for your liking, simply add water or broth to dilute a bit.

Step 5

Stir in cooked chicken and spinach and cook until chicken is warmed through and spinach is evenly wilted, about 1-2 minutes.

Step 6

Garnish with freshly cracked black pepper and serve immediately.