Heat a large pot over medium heat. Add the oil to the pot.
When the oil is hot, add the mushrooms and onion. Cook until the onions are just translucent and the mushrooms have started to soften and release moisture, approximately 3-5 minutes.
Add the garlic, basil, oregano, salt, pepper, and nutmeg to the mushrooms. Stir to combine and cook until fragrant, approximately 1 minute.
Add the shredded chicken, chicken stock, and milk to the pot. Increase heat to medium high and bring to a simmer.
Cook on a simmer (you may need to reduce the heat a little to keep it from boiling) for 10 minutes.
Add the spinach, mozzarella, and Parmesan. Remove from heat. Stir until the cheese is melted in. Season to taste with salt, pepper, and cheese as desired.
While the soup is cooking through the steps above, cook the noodles in boiling water on the stove in a second pot until al dente as per package directions, approximately 7-9 minutes.
Remove the noodles from the water and cut in half lengthwise and then into manageable large bite sized pieces. (Approximately 12-14 pieces per full noodle).
While the noodles are cooking, make the herbed ricotta by combining the ricotta cheese, fresh parsley, fresh basil, and garlic powder. Season to taste with salt and black pepper.
Add the cooked noodles to the soup and let them sit in the soup on warm for 5 minutes for the flavors to combine. If the soup is too thick, add some additional water or stock until you reach your desired consistency.
Serve with the herbed ricotta, Parmesan, mozzarella, or cheese of choice on top.
You can add the ground beef raw and it will cook, however all of the fats you would drain off will end up in the soup and could potentially make it greasy.Easily switch out the broken lasagna noodles for any shaped pasta.Make cleaning easy with slow cooker liners!Grab some here!