1. Microwave the cream cheese in 20-30 second intervals until it’s very soft.

2. Heat the oil and butter in a soup pot over medium-high heat. Add the onions and sauté for 5 minutes.

3. Stir in the garlic and cook for 30 seconds.

4. 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.

5. Sprinkle in the flour and cook, stirring almost constantly, for about a minute.

6. 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.

7. 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, stirring occasionally.

8. Add in the chicken and cream cheese (cut into smaller pieces). Increase the heat a bit to help the cream cheese melt faster, stirring until fully incorporated, about 3-5 minutes.

9. Stir in the parmesan and spinach and let the cheese melt and spinach wilt for a few minutes.

10. Season with salt and pepper as needed. Adjust consistency by cooking longer to thicken or adding broth/cream to thin.