In a large pot, heat the olive oil over medium heat until shimmering, about 1-2 minutes. Stir in the chopped onion and cook for 3-4 minutes until softened and translucent.

Add the ground chicken and increase the heat slightly. Cook for 5-7 minutes, breaking apart with a spatula, until browned through.

Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Return the browned ground chicken to the pot and stir well to combine with the garlic and onions. Heat for another minute.

Pour in the chicken broth, stirring to combine all ingredients, and bring to a gentle simmer over medium heat.

Slowly add the heavy cream and whole milk, stirring continuously until smooth, about 2-3 minutes.

Sprinkle in the dried basil, dried oregano and season with salt and black pepper to taste. Add red pepper flakes if desired, stir well, and simmer for 10-15 minutes.

Add the grated Parmesan and shredded mozzarella cheese, stirring constantly until the cheeses melt and create a gooey texture.

Toss in the fresh spinach, diced carrot, and diced celery, cooking for an additional 5-7 minutes until tender.

Taste and adjust seasoning with salt, pepper, or garlic if needed.

Ladle the soup into bowls and serve with crusty bread or a fresh salad.