Melt the butter in a large pot over medium-high heat. When the butter is foaming, add the onion and bell pepper. Cook, stirring frequently until softened, 5–6 minutes.
2. Step
Add the chicken broth and chicken. Cover the pot, reduce the heat to medium, and cook for 15–20 minutes, or until the chicken is cooked through.
3. Step
Remove the chicken from the pot and shred.
4. Step
Add the Campbell's® Cream of Mushroom Soup, red pepper flakes, and thyme to the pot. Increase the heat to high and bring to a boil. Add the lasagna noodles and cook for 6–8 minutes, or until the noodles are al dente.
5. Step
Add the shredded chicken, spinach, and cheese to the soup. Stir until the spinach wilts and the cheese melts, 2–3 minutes. Season with salt and black pepper to taste.
6. Step
Ladle the soup into bowls and garnish with more red pepper flakes, if desired.
