Chicken Lasagna Soup is a creamy and filling soup that is loaded with noodles, rotisserie chicken, spinach, and two kinds of cheeses.
Heat Dutch oven over medium-high heat.
Once butter is melted, add chopped onion. Cook for 3-4 minutes or until translucent. Add in garlic and cook for 1 additional minute.
Sprinkle with flour and mix to form a paste. Cook, stirring constantly, for about 2-3 minutes, or until golden brown.
Add the shredded chicken and sprinkle with Italian seasoning, salt, and pepper.
Pour in chicken broth. Simmer on medium-low for 10 minutes.
Add in Mafalda noodles and allow soup to simmer for 6-8 minutes, or until noodles are al dente.
Add in chopped spinach, half and half, and cheeses. Stir until combined.