Broccoli Cheddar Lasagna Soup

Dice the onion and finely chop the broccoli. Shred the meat from the rotisserie chicken breasts and set aside.

In a large Dutch oven or pot over medium-high heat, add the olive oil and butter. Once melted, add the garlic paste and diced onion.

Sauté the onion until it becomes fragrant and translucent.

Stir in the all-purpose flour and cook for about 2 minutes, stirring constantly, to create a roux.

Slowly pour in the chicken broth while stirring to break up any lumps. Bring the mixture to a simmer.

Once simmering, add the shredded carrots and cook for about 5 minutes.

Stir in the shredded chicken, followed by the garlic powder, black pepper, Italian seasoning, and onion powder.

Add the finely chopped broccoli and the broken lasagna noodles to the pot. Stir well to combine.

Pour in the heavy cream and continue to cook, stirring occasionally, until the lasagna noodles are tender.

Once the noodles are cooked, reduce the heat and stir in the shredded cheddar cheese until it's completely melted and the soup is creamy.

Serve hot, garnished with grated Parmesan cheese if desired.