In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat until shimmering.

Add 1 pound of ground chicken and cook for 5–7 minutes, stirring until browned.

Remove the cooked chicken from the pot and set aside on a plate.

In the same pot, add 1 medium chopped onion and sauté for 3–4 minutes until translucent.

Incorporate 2 cloves of minced garlic and sauté for 1–2 minutes until fragrant.

Return the cooked ground chicken to the pot and stir to combine.

Pour in 4 cups of chicken broth, stirring to incorporate and bring to a simmer.

Add 1 cup of heavy cream and 1 cup of whole milk, stirring until combined.

Sprinkle in 1 teaspoon of dried basil, 1 teaspoon of dried oregano, ½ teaspoon of salt, ¼ teaspoon of black pepper, and red pepper flakes if desired. Stir well.

Let the soup simmer for 10–15 minutes.

Stir in ½ cup of grated Parmesan cheese until melted.

Add ½ cup of shredded mozzarella cheese, mixing until melted and creamy.

Finally, stir in 2 cups of chopped fresh spinach, 1 diced carrot, and 1 diced celery stalk. Cook for an additional 5–7 minutes.

Taste and adjust seasoning as needed.

Ladle the warm soup into bowls and serve immediately.