Heat 1 tbsp olive oil in a large Dutch oven/soup pot over medium-high-heat. Then add chicken and cook till nearly cooked through. Remove to a plate.
Melt butter 2 tbsp olive oil over medium-heat. Add carrots and onions and cook, while stirringfor 3 minutes.
Then add bell pepper and garlic and cook for a few minute. Sprinkle in flour then cook, stirring constantly for 3 minutes (it will be thick).
Turn heat to low and slowly stir in 8 cups chicken-broth. Whisk 3 tbsp cornstarch with 1 cup extra chicken broth and add to soup.
Stir in chicken, beans, chicken bouillon and most of remaining spices and herbs. Stir in lasagna noodles.
Bring to a boil then reduce to a simmer till lasagna noodles are tender, stirring occasionally therefore noodles do not stick (approximately 20-30 minutes).
Turn heat to low, discard bay-leaf and stir in half and half, optional heavy-cream and spinach warm throughout. Stir in 1 cup Parmesan cheese till melted.
Stir in extra half and half or broth if desired for a "chunky" soup. Season with salt and pepper to taste. Garnish individual servings with desirable amount of cheeses.