Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3-4 minutes until softened. Stir in minced garlic and cook for an additional 1-2 minutes until fragrant.

Mix in shredded cooked chicken, letting flavors meld for a minute. Pour in chicken broth and water, bring to a gentle boil. Once boiling, lower heat and add dried basil, oregano, thyme, salt, and pepper.

Add broken lasagna noodles to the soup, stirring occasionally to prevent sticking. Cook for 10-12 minutes, or until noodles are al dente.

Reduce heat to low and stir in heavy cream and milk. Allow to simmer gently for 5-7 minutes until thickened.

In a separate bowl, combine ricotta, grated Parmesan, and shredded mozzarella cheese until smooth and creamy.

Ladle soup into bowls and top each serving with a dollop of cheese mixture. Swirl gently into the soup and garnish with parsley.