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In a large soup pot, heat olive oil over medium heat. Sauté the diced onion for 3–4 minutes until translucent.
Add garlic, Italian seasoning, and red pepper flakes. Stir and cook for 1 minute until fragrant.
Pour in the chicken broth and bring to a boil. Add the broken lasagna noodles and cook until tender, about 10–12 minutes.
Reduce heat to low and stir in shredded chicken, Alfredo sauce, and heavy cream.
Add the mozzarella and Parmesan cheese, stirring gently until melted and smooth.
Season with salt and pepper to taste. Let the soup simmer for 5 more minutes to thicken slightly.
Serve hot, garnished with fresh parsley or basil if desired.