Add the oil, butter, and onion to a soup pot over medium-high heat. Sauté the onion for 4-5 minutes.
Stir in the garlic and cook for 30 seconds.
Add the mushrooms and Italian seasoning and continue cooking for another 5-6 minutes, stirring occasionally.
Stir in the flour and cook for 1 minute.
Whisk in the chicken bone broth (ensure there are no lumps of flour), and then pour in the cream.
Increase the heat to high and bring the soup to a boil. Once it's boiling, add in the pasta. Turn the heat down so it's gently simmering, and cover the pot with the lid slightly ajar. Simmer for 10 minutes, stirring it a couple of times throughout to ensure the pasta isn't sticking.
Add in the chicken and cream cheese (I cut it into smaller blocks). Cook for another 5-7 minutes (you may need to increase the heat again), and stir the soup until the cream cheese melts in and the broth thickens up to your liking.
Season with salt & pepper as needed and serve immediately with fresh parmesan cheese grated over top and chopped parsley if desired.
Serves 4-6 depending on how much people eat.
Take the cream cheese out of the fridge 30+ minutes prior to starting this recipe or microwave it for 20-30 seconds to soften it.
You may swap the pasta for a different variety depending what you've got on hand.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.