Brown the ground beef in a large pot over medium-high heat for about 6–8 minutes until browned. Drain excess grease.

Add minced garlic, diced onion, garlic powder, onion powder, dried basil, oregano, salt, and black pepper. Cook for 5 minutes.

Stir in crushed tomatoes, chicken broth, water, and tomato paste. Mix in broken lasagna noodles. Bring to a boil, then reduce heat and simmer for 10 minutes.

Add frozen chopped spinach and heavy cream, and cook uncovered for an additional 5 minutes.

Ladle soup into bowls, topping with a slice of mozzarella and a dollop of ricotta. Garnish with Parmesan if desired.