Brown the beef in a large pot over medium-high heat for 5-7 minutes until well browned and crumbly. Drain excess grease.

Reduce heat to medium and stir in minced garlic, diced onion, garlic powder, onion powder, dried basil, oregano, kosher salt, and black pepper. Sauté for about 5 minutes until onions are translucent.

Pour in the crushed tomatoes, chicken broth, water, and tomato paste, stirring well. Increase heat to high, bringing to a rolling boil.

Once boiling, add broken lasagna noodles and lower heat to a simmer. Cover and cook for 10 minutes, stirring occasionally.

Stir in the frozen chopped spinach and heavy cream; cook uncovered for an additional 5 minutes.

Taste and adjust seasoning with more salt and pepper if necessary. Place mozzarella slices in each bowl before ladling soup on top.

Top each serving with a spoonful of ricotta cheese and a sprinkle of grated Parmesan if desired.