Marry Me Chicken Lasagna Soup

Season boneless skinless chicken thighs with salt, pepper, garlic, onion powder, smoked paprika, and Italian seasoning.

Heat sun-dried tomato oil in a Dutch oven and brown the hot Italian sausage, then set the sausage aside.

Add the seasoned chicken thighs to the pot and cook for about five minutes per side until browned, then chop them up.

Sauté the chopped onions until soft, then add minced garlic and red pepper flakes and cook until fragrant.

Add sun-dried tomatoes and sauté for about a minute, then stir in tomato paste and cook until it deepens in color.

Toast oregano, basil, and the Italian herb base for a few minutes, then add the petite tomatoes.

Return the chicken and sausage to the pot, pour in chicken broth, and simmer for 15 minutes.

While the soup simmers, mix ricotta, mozzarella, grated parmesan, parsley, basil, lemon zest, salt, pepper, and Italian seasoning together.

Lower the heat, stir in heavy cream, and add spinach to wilt.

Turn off the heat, stir in freshly grated parmesan and additional basil, then serve with a dollop of the ricotta mixture and reserved chicken cubes.