Add olive oil to a large soup pot and heat over medium heat. Add onion and cook until soft, about 5-6 minutes. Add the garlic and cook for an additional minute.

Add the butter to the pot and let it melt. Sprinkle the flour over the onion mixture and whisk for 2 minutes.

Slowly stir in while whisking, the chicken broth, milk, and cream. Add the bouillon, basil, parsley, oregano, salt, pepper, red pepper flakes. Add the broken lasagna noodle pieces and stir.

Bring to a simmer and reduce heat to medium-low, keeping a gentle simmer. Stir every few minutes so the noodles don't stick. Cook until noodles are tender, about 20-25 minutes.

Add the spinach, chicken, and parmesan cheese and turn off heat. Stir until the cheese is melted.