In a large Dutch oven or pot, melt the butter with the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Sprinkle the flour over the onions and stir constantly for one minute to cook out the raw flour taste. This will form a paste, or roux, which is key to a thick and creamy soup.

Slowly whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a simmer, then stir in the heavy cream and softened cream cheese. Continue to stir until the cream cheese is fully melted and the broth is smooth.

Bring the soup to a gentle boil. Add the broken lasagna noodles and cook according to package directions, typically about 10-12 minutes, until al dente.

Reduce the heat to low and stir in the shredded chicken and fresh spinach. Cook for 2-3 minutes, just until the spinach has wilted and the chicken is heated through.

Remove the pot from the heat and stir in the grated Parmesan cheese. Season generously with salt and pepper to taste.

Ladle the hot soup into bowls. Top each serving with a dollop of ricotta, a sprinkle of shredded mozzarella, and fresh parsley.