Start by dicing one onion and mincing three cloves of garlic.

Combine the diced onion, minced garlic, Italian seasoning, salt, and black pepper in the slow cooker.

Pour in six cups of chicken stock, stirring gently.

Place two chicken breasts on top, sprinkle with sun-dried tomatoes.

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

Once cooked, shred the chicken and return it to the soup.

Whisk together one cup of heavy cream and one tablespoon of cornstarch.

Stir this mixture into the soup to thicken.

Cook lasagna noodles until al dente, then drain.

Add fresh spinach to the soup just before serving.

Stir in the cooked noodles and serve, topped with grated Parmesan cheese.