A creamy, comforting soup with all the flavors of a traditional white chicken lasagna, made effortlessly in a slow cooker.

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Place chicken breasts, onion, garlic, chicken broth, diced tomatoes, green chilies, basil, oregano, salt, and pepper in the slow cooker. Stir to combine.
Cover and cook on low for 6-7 hours or until the chicken is cooked through and easily shreds.
Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
Stir in the heavy cream, cream cheese, mozzarella, and Parmesan cheeses. Mix well until the cheese melts and the soup becomes creamy.
Add the broken lasagna noodles and chopped spinach. Stir until the noodles are fully submerged.
Cover and cook for an additional 30 minutes on low, or until the noodles are tender.
Stir in the ricotta cheese and adjust seasoning with more salt and pepper if needed.
Serve hot, garnished with extra Parmesan cheese if desired.

If you prefer a thicker soup, reduce the amount of chicken broth by half.
Feel free to use whole wheat or gluten-free lasagna noodles for a healthier or dietary-friendly option.
This soup can be made ahead and stored in the fridge for up to 3 days.