Bring a large pot of water to a boil. Add a generous amount of salt and cook the lasagna noodles according to the packaged directions for al dente. Drain and set aside.

Melt the butter in a large stockpot over medium-high heat. Add the yellow onion, sauté for 3 minutes, and then add the mushrooms. Continue to sauté for 5 - 10 minutes, or until softened.

Mix-in the garlic, sun-dried tomatoes, and kale. Sauté until the kale has withered, about 2 minutes. Next add the chicken breast, Italian seasoning, salt, pepper, and chicken stock. Bring to a low boil.

Simmer / low boil for 15 minutes, making sure the chicken pieces have fully cooked in the stock.

Pour in the heavy cream and half of the Jarlsberg. Mix together until combined and the cheese has melted.

If serving the entire batch, add all the lasagna noodles and mix together. Serve immediately with a sprinkle of Jarlsberg on top and recommended garnishes. If saving some soup for a later time, add individual portions of the lasagna noodles to each bowl and pour over the soup. Save remaining noodles for leftovers.