8ounceslasagna noodlesbroken into bite-size pieces
3/4cupfreshly grated parmesan cheese
2cupsfresh baby spinachroughly chopped and packed
In a large dutch oven over medium-high heat, add the olive oil and butter. Once melted and warm, add the onion and cook 3-4 minutes or until slightly softened. Add minced garlic, cook 30 seconds or until fragrant.
Add the sliced mushrooms and seasonings. Cook for 5-6 minutes or until the mushrooms have released their water and it has been cooked out of the pot.
Add flour, stirring to mix, for 1 minute.
Slowly pour the stock/broth in, adding 1 cup at a time, whisking consistently until all flour has been incorporated. Then add the remaining stock.
Pour in the half and half and add the broken lasagna noodles. Increase the temperature to high and bring the soup to a boil. Once boiling, reduce the heat to a simmer. Give it a good stir and cover. Allow to cook for 8-10 minutes or until the noodles are soft. Stir periodically to ensure the noodles are not sticking together or to the bottom of the pan.
If the soup is too thick, add additional broth/stock to thin.Stir in the cream cheese and parmesan cheese until melted and incorporated. Add rotisserie chicken to warm and baby spinach to cook until wilted.
Taste and add more salt and pepper, if needed. Garnish with ricotta cheese, fresh parsley or thyme, and freshly grated parmesan cheese if desired. The more toppings the better! ;-)