Heat the olive oil in a heavy-bottomed 6-quart Dutch oven over medium heat. Add the diced yellow onion and cook for 4 to 5 minutes until translucent and tender. Stir in the minced garlic, Italian seasoning, salt, black pepper, and optional red pepper flakes. Sauté for 60 seconds until delightfully fragrant, taking care not to scorch the garlic.

Pour in the chicken bone broth, scraping up any caramelized bits stuck to the bottom of the pot. Bring the liquid to a rolling boil over medium-high heat. Add the broken lasagna noodles or mafalda corta pasta. Reduce the heat slightly to maintain a gentle boil, stirring frequently to prevent the curly noodles from sticking together, and cook for 9 to 11 minutes until al dente.

Reduce the heat to low. Stir in the cooked shredded chicken breast and warm heavy cream. Allow the soup to simmer gently for 2 minutes to heat the chicken through. Fold in the fresh baby spinach, stirring continuously until the greens are gently wilted and tender, about 1 minute.

Turn off the heat. Stir in the grated parmesan cheese and shredded mozzarella, stirring smoothly until fully melted into a velvety, luscious sauce. Ladle the hot soup into deep ceramic serving bowls. Top each portion with a generous dollop of whole milk ricotta, a drizzle of extra virgin olive oil, ribboned fresh basil, and extra cracked black pepper. Serve hot!