2 tablespoons salted butter

2 tablespoons all-purpose flour

1 yellow onion, chopped

2 cups mushrooms, sliced

2–4 cloves garlic, minced or grated

2 tablespoons fresh thyme leaves (or 2 teaspoons dried)

1 tablespoon fresh basil (or 1 teaspoon dried)

2 teaspoons dried oregano

Pinch of red pepper flakes

Kosher salt and black pepper, to taste

6 cups low-sodium chicken broth

3/4 pound boneless, skinless chicken breasts

8 lasagna noodles, broken into pieces

4–6 cups baby spinach, roughly chopped

1 cup canned coconut milk, heavy cream, or whole milk

1 cup shredded provolone cheese

1/2 cup grated parmesan cheese

2 ounces prosciutto, torn

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In a large pot, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a roux.
Add onion, mushrooms, garlic, thyme, basil, oregano, red pepper flakes, salt, and pepper. Cook for 5 minutes until softened and fragrant.
Pour in chicken broth and add the chicken breasts. Cover and simmer for 20–25 minutes, until the chicken is cooked through. Shred the chicken using two forks.
Bring the soup to a boil and stir in the broken lasagna noodles, spinach, and cream. Cook for 8 minutes or until noodles are tender.
Stir in the provolone and parmesan until melted and smooth. Add extra broth or water if the soup becomes too thick.
Meanwhile, preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and arrange the prosciutto in a single layer. Bake for 10–15 minutes until crisp.
Ladle soup into bowls and top with crispy prosciutto. Serve warm with crusty bread.

For a vegetarian version, omit the chicken and use vegetable broth.
Gluten-free noodles work well as a substitute.
Shred your own cheese for better melting.
Remove noodles before refrigerating leftovers to prevent them from absorbing too much broth.