Chicken Alfredo Lasagna Soup

• 6 to 9 lasagna noodles broken into smaller pieces
• 1 to 2 cups crimini or shitake mushrooms sliced thinly
• 4 cups heavy cream
• 1/2 cup sweet white wine
• 32 oz low sodium chicken broth
• 3 Tbsp minced garlic
• 1/2 Tbsp CWG No Salt Italian blend
• 2 Tbsp CWG Go To Blend
• 1 cup ricotta cheese
• 1 cup shredded Mozzarella cheese
• 1 cup shredded Parmesan cheese
• 1/4 cup minced fresh parsely
• 1 large onion diced small
• 1 cup baby spinach
• 1 cup green pepper diced small
• 1 lb ground chicken 
• 2 Tbsp olive oil

In a small bowl, combine ricotta, 1/2 cup mozzarella, parsley and 1/2 cup parmesan. Set aside. Heat 1 Tbsp olive oil in a large saucepan. Add in ground chicken. Cook until browned. Drain. Add in remaining olive oil and all vegetables. Cook until onions become transluscent. Add in garlic, white wine, CWG seasoning blends. Bring to simmer. Add in broth and bring to bowl. Once boiling, add in heavy cream and lasagna pieces. Cook until pasta is done. Add in remaining cheese.  fold in spinach. Taste and reseason if necessary and serve with a dollop of the ricotta cheese mixture.