In a large pot over medium-high heat, add the ground beef and cook until it is well-browned, breaking it up with a spoon as it cooks. Once fully browned, drain off any excess grease from the pot to prevent the soup from being too oily. If you like a deeper flavor, let the beef develop some crispy browned bits before draining.

Add the finely minced garlic, diced onion, garlic powder, onion powder, dried basil, dried oregano, kosher salt, and freshly ground black pepper to the browned beef in the pot. Stir everything together and cook over medium-low heat for about 5 minutes, letting the onion soften and the aromatics become fragrant. Stir frequently to avoid burning the garlic.

Pour the crushed tomatoes, chicken broth, water, and tomato paste into the pot with the sautéed beef and aromatics. Break the lasagna noodles into pieces (about 2 inches each) and add them to the pot. Stir well to combine all ingredients. Raise the heat and bring the soup to a boil, then immediately reduce to low, cover the pot, and simmer for 10 minutes until the noodles begin to cook and soften.

Stir in the frozen chopped spinach and heavy cream to the simmering soup. Continue to cook on low heat, uncovered, for an additional 5 minutes until the spinach is heated through and the soup is creamy. I like to let the flavors meld together in these last few minutes—taste and adjust the salt or pepper if needed.

Place a slice of mozzarella cheese in the bottom of your serving bowl. Ladle the hot lasagna soup over the cheese, allowing it to melt. Top each bowl with a dollop of ricotta cheese and a generous sprinkle of parmesan cheese, if using. The mixed cheeses give a classic lasagna flavor to each bite.