Heat your Dutch oven over medium heat and add the chopped bacon. Cook for 5-7 minutes until the edges are a deep golden-brown and the fat has completely rendered. Using a slotted spoon, remove the crispy bacon and set it aside on a paper towel-lined plate. Leave about 2 tablespoons (30ml) of bacon fat in the pot.

Add the butter to the residual bacon fat and let it melt. Toss in the diced yellow onion and sauté for 3-4 minutes until it becomes soft and translucent. Stir in the minced garlic and Italian seasoning. Cook for exactly one minute until highly fragrant.

Sprinkle the all-purpose flour over the onion and garlic mixture. Stir constantly for 1-2 minutes to cook out the raw flour taste. Slowly whisk in the chicken broth, ensuring no clumps remain, and bring the liquid to a gentle simmer.

Once the broth is bubbling, drop in the broken ruffled lasagna noodles. Reduce the heat slightly and let them boil for 8-10 minutes. Stir occasionally to prevent sticking. They are ready when perfectly tender.

Lower the heat to low. Whisk in the softened cream cheese until it is completely melted. Pour in the heavy cream and grated parmesan cheese. Stir gently until the soup transforms into a luscious, velvety masterpiece.

Fold the cooked, shredded chicken into the hot broth. Follow immediately with the fresh baby spinach. Stir everything together and simmer for 1-2 minutes until the spinach leaves wilt.

Ladle the hot, creamy white lasagna soup into heavy ceramic bowls. Top generously with the reserved crumbled bacon and serve immediately.