Cook the diced chicken in olive oil in a large pot over medium-high heat until browned, about 6-8 minutes; remove and set aside (look for golden-brown edges).

Sauté the diced onion in the same pot for 4 minutes over medium-high heat until softened and lightly translucent (stir frequently so it cooks evenly).

Add the minced garlic and tomato paste and cook for 2 minutes over medium-high heat until fragrant (paste should darken slightly).

Add the crushed tomatoes, diced tomatoes, chicken broth, Italian seasoning, dried basil, dried oregano, and red pepper flakes; bring the mixture to a boil (you should see steady bubbling across the surface).

Return the browned chicken to the pot and add the broken lasagna noodles (spread noodles out so they cook through).

Simmer for 10-12 minutes until the noodles are tender and the chicken is cooked through (the soup should bubble gently and noodles should soften when pressed).

Season with salt and pepper to taste (adjust until the broth tastes balanced and savory).

Mix the cheese dollop by combining ricotta, shredded mozzarella, and parmesan with fresh basil (aim for a thick, scoopable mixture).

Serve by adding a generous spoonful of the cheese dollop to each bowl (it should melt on contact with the hot soup).