Dice the onion and mince the garlic. Add these to the slow cooker with Italian seasoning, salt, black pepper, and red pepper flakes if desired.

Pour in the chicken stock, stirring gently to combine all ingredients.

Place chicken breasts on top of the broth mixture, then sprinkle with sun-dried tomatoes.

Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Once cooked, shred the chicken back into the slow cooker.

Whisk together heavy cream and cornstarch, then stir into the slow cooker to thicken the soup.

Cook lasagna noodles until al dente, drain and add to the slow cooker along with fresh spinach.

Ladle soup into bowls and top with Parmesan cheese and parsley.