In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes. Stir in minced garlic cloves, dried oregano, dried basil, and red pepper flakes. Cook for an additional 1-2 minutes.

Pour in low-sodium chicken broth, stirring well to combine with the aromatics. Add shredded cooked chicken and broken lasagna noodles. Bring to a boil, then lower the heat to a simmer. Cook uncovered for 10-12 minutes or until the noodles are just tender.

Reduce the heat to low and stir in heavy cream, ricotta cheese, and shredded mozzarella cheese. Stir until the cheeses are melted and fully incorporated, creating a creamy texture. Adjust seasoning with salt and pepper as needed.

Let the soup simmer for another 2-3 minutes. Serve hot, garnished with fresh herbs and grated Parmesan cheese.