1️⃣ Prepare the Cream Cheese: Microwave the cream cheese in 20-30 second intervals until it’s very soft, making it easier to melt into the soup later.

2️⃣ Sauté the Aromatics: In a large soup pot, heat olive oil and butter over medium-high heat. Add the chopped onion and sauté for about 5 minutes, until softened.

3️⃣ Add Garlic and Mushrooms: Stir in the minced garlic and cook for 30 seconds until fragrant. Add the sliced mushrooms and Italian seasoning, cooking for 5-6 minutes or until the mushrooms release their moisture and it evaporates.

4️⃣ Thicken with Flour: Sprinkle in the flour, stirring constantly for about a minute until the mixture is smooth and slightly golden.

5️⃣ Add Broth and Cream: Gradually pour in the first 2 cups of chicken broth, stirring to dissolve the flour. Add the remaining 4 cups of broth, then stir in the heavy cream.

6️⃣ Cook the Noodles: Add the broken lasagna noodles to the pot. Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to a gentle simmer. Partially cover the pot with a lid and cook for about 20 minutes, stirring occasionally to prevent the noodles from sticking to the bottom.

7️⃣ Add Chicken and Cream Cheese: Stir in the shredded chicken and softened cream cheese (cut into smaller pieces for faster melting). Increase the heat slightly to help the cream cheese melt, stirring until the mixture is smooth and creamy (about 3-5 minutes).

8️⃣ Finish with Parmesan and Spinach: Stir in the freshly grated Parmesan cheese and baby spinach. Let the cheese melt and the spinach wilt for a few minutes. Season with salt and pepper to taste.

9️⃣ Adjust Thickness: If the soup is too thick, add a splash of extra broth or cream. If it’s too thin, let it simmer for a few more minutes. It will thicken as it sits due to the noodles absorbing the broth.