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gingerbitch
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Coat the chicken with the olive oil and seasonings.
Heat a large pot over medium-high heat and sear the chicken for 5–6 minutes per side. Remove from the pot, set aside to rest, then chop into bite-sized pieces.
Reduce the heat to medium and melt the butter in the same pot.
Add the carrots, celery, and onion and sauté for 5 minutes, until softened. Stir in the garlic and cook for another 30 seconds.
Sprinkle in the flour and stir for 1–2 minutes. Slowly pour in the chicken broth, stirring constantly until smooth and scraping up the browned bits from the bottom of the pot.
Add in the heavy cream, Italian seasoning, salt, pepper, and nutmeg. Bring to a gentle simmer.
Add the broken noodles and simmer gently for 10 minutes, or until the pasta is tender. Stir frequently to keep the pasta from sticking to the bottom.
Stir in the chopped chicken, spinach and parsley and cook until the spinach wilts. Turn off the heat and stir in the Parmesan and mozzarella until melted.
Taste and adjust the seasonings as needed. If the soup becomes too thick, add a splash of broth.
Serve with a dollop of ricotta (I mixed mine with extra parsley and a little parmesan.)
Garnish the soup with extra parm and fresh parsley and enjoy!