Cooking Steps

• Microwave the cream cheese in 20-30 second intervals until it's very soft.
• Heat the oil and butter in a soup pot over medium-high heat. Add the onions and sauté for 5 minutes.
• Stir in the garlic and cook for 30 seconds.
• Add in the mushrooms and Italian seasoning. Cook for 5-6 minutes or until the mushrooms have released their water and it's cooked off.
• Sprinkle in the flour and cook, stirring almost constantly, for about a minute.
• Stir in the first 2 cups of the chicken broth and ensure that all the flour has dissolved, then add the remaining 4 cups broth.
• Add in the cream and lasagna noodles. Increase the heat to high and bring the soup to a boil. Once it's boiling, reduce the heat so it's simmering fairly gently. Give it a good stir then cover the pot with the lid slightly ajar. Cook for 20 minutes.
• Add in the chicken and cream cheese (cut it into smaller pieces). Increase the heat a bit to help the cream cheese melt in faster. Stir until it has melted in (about 3-5 minutes).
• Stir in the parmesan and spinach and let the cheese melt in and spinach wilt for a few minutes. Season with salt & pepper as needed.
• If you want the soup a bit thicker, let it cook for a little longer. If it's too thick, add in another splash of broth or cream.