Brown the chicken

• Heat the olive oil in a stockpot over medium-high heat.
• Add the chicken and cook until golden and cooked through.

Build the base

• Add the onion and cook until softened.
• Stir in the garlic and tomato paste and cook until fragrant.
• Season with the Italian seasoning, salt and pepper.

Simmer the soup

• Pour in the crushed tomatoes and chicken stock.
• Bring to a boil, then lower the heat and simmer.

Cook the lasagna sheets

• Add the broken lasagna sheets to the pot.
• Simmer until the pasta is tender, stirring occasionally.

Make it creamy

• Lower the heat and stir in the heavy cream and parmesan.
• Season to taste.

Serve

• Ladle the soup into bowls.
• Top with the shredded mozzarella and serve hot.