In a large pot over medium-high heat, add the ground beef. Cook for about 5-7 minutes, breaking it into small pieces until browned and no longer pink. Drain any excess grease.

Add the minced garlic and diced onion to the pot, stirring them into the beef. Sauté for approximately 5 minutes, or until the onions become translucent and fragrant. Sprinkle in the garlic powder, onion powder, dried basil, dried oregano, kosher salt, and freshly ground black pepper.

Introduce crushed tomatoes, chicken broth, water, and tomato paste to the pot, stirring gently to combine. Add in the broken lasagna noodles, ensuring they are submerged. Bring to a boil, then reduce to a simmer.

Cover the pot and let the soup simmer on low heat for about 10 minutes, stirring occasionally.

Stir in the frozen chopped spinach and heavy cream, allowing the spinach to wilt and the cream to meld into the soup. Cook for an additional 5 minutes until heated through.

To serve, place slices of mozzarella cheese at the bottom of each bowl. Ladle the hot soup over the cheese, then top with dollops of ricotta cheese. Finish with optional grated Parmesan.