Heat olive oil in a large pot over medium-high heat, then add diced chicken and cook until browned, about 6-8 minutes. Remove the chicken to a plate or bowl and set aside.

In the same pot, sauté diced onion over medium heat for 4 minutes. Add minced garlic and tomato paste and cook for 2 minutes, stirring until fragrant.

Add crushed tomatoes, diced tomatoes, chicken broth, Italian seasoning, dried basil, dried oregano, and red pepper flakes. Bring everything to a boil over high heat, then maintain a steady boil for 30 seconds.

Return the browned chicken to the pot, then add broken lasagna noodles. Simmer over medium heat for 10-12 minutes, stirring occasionally, until noodles are tender and chicken is cooked through.

Season the soup with salt and pepper to taste. Turn off the heat and let it settle for 1 minute so the flavors meld.

Mix the cheese dollop by combining ricotta, shredded mozzarella, and parmesan. Stir in fresh basil, then serve the soup in bowls with a generous spoonful of the cheese mixture that melts into the center; add extra basil or parmesan if desired.