In a large pot over medium-high heat, add the ground beef and cook until well-browned, breaking it up with a spoon. Drain excess grease, allowing crispy browned bits if desired.
Add minced garlic, diced onion, garlic powder, onion powder, dried basil, dried oregano, kosher salt, and black pepper to the beef. Cook over medium-low heat for 5 minutes, stirring frequently.
Pour in crushed tomatoes, chicken broth, water, and tomato paste. Add broken lasagna noodles and stir.
Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes until noodles soften.
Stir in frozen spinach and heavy cream, cook uncovered on low for 5 more minutes.
To serve, place mozzarella slice in bowl, ladle hot soup over to melt cheese.
Top each serving with a dollop of ricotta and sprinkle with parmesan if desired.
