Heat a large pot over medium-high heat with enough olive oil to coat the bottom. Add diced chicken and cook until browned, then remove and set aside.

Keep the pot over medium-high heat with the browned bits in place. Sauté diced onion for 4 minutes, until softened.

Add minced garlic and tomato paste to the pot. Cook for 2 minutes, stirring, until fragrant and darker in color.

Add crushed tomatoes, diced tomatoes, chicken broth, Italian seasoning, dried basil, dried oregano, and red pepper flakes. Bring the mixture to a boil, then keep it at a steady boil for a moment to fully combine.

Return the browned chicken to the pot. Add broken lasagna noodles and stir to spread them evenly through the broth.

Simmer for 10-12 minutes, until the noodles are tender and the chicken is cooked through. If needed, stir once or twice so the noodles don’t stick.

Season with salt and pepper to taste. Taste the broth and adjust until balanced.

Mix ricotta, shredded mozzarella, parmesan, and fresh basil together until combined. Keep the mixture thick enough to hold a spoonful.

Ladle soup into bowls and add a generous spoonful of cheese dollop in the center of each bowl. Serve right away so the cheese melts into the hot tomato broth.