In a large Dutch oven, melt 2 tablespoons of unsalted butter over medium heat. Add one diced yellow onion, 8 ounces of sliced mushrooms, and 4 minced garlic cloves. Season with 1 teaspoon of kosher salt, ½ teaspoon of black pepper, and 2 teaspoons of dried Italian seasoning. Cook for about 12-14 minutes, stirring occasionally, until the onions are translucent and the mushrooms have softened beautifully.

While the vegetables are cooking, season 1 pound of boneless, skinless chicken breasts with salt and pepper, then butterfly them. Once the vegetable mixture is ready, sprinkle ¼ cup of all-purpose flour over them. Stir well and cook for an additional minute.

Gradually pour in 6 cups of low-sodium chicken broth and 2 cups of water, scraping any brown bits from the bottom of the pot. Submerge the chicken in the broth and bring to a simmer over medium heat. Cook for approximately 10-12 minutes.

Carefully remove the chicken from the pot and set it aside to cool slightly. Break 8 ounces of dried lasagna noodles into bite-sized pieces and add them directly into the simmering soup. Cook for about 10-14 minutes.

Once the noodles are cooked, shred the cooled chicken and return it to the pot. Add 4 cups of baby spinach, 1 cup of heavy cream, ½ cup of grated Parmesan cheese, and 1 cup of shredded mozzarella cheese. Stir gently until the cheeses melt and the spinach wilts.

Ladle the creamy white lasagna soup into bowls, topping each with a generous dollop of ricotta cheese and an extra sprinkle of black pepper if desired.