Brown the ground beef in a large pot or Dutch oven, letting it develop rich color before draining off any excess grease.

Add the minced garlic and chopped onion straight into the pot. Stir in the garlic powder, onion powder, dried basil, dried oregano, kosher salt, and as much cracked pepper as you like. Allow these aromatics to cook together until everything smells savory and the onions start becoming translucent.

Let this simmer gently for a few minutes, helping the spices bloom and deepen, before adding the next batch of liquids.

Pour in the crushed tomatoes, chicken broth, water, and tomato paste, then stir in the broken pieces of lasagna noodles.

Bring the soup up to a gentle boil. Once you see steady bubbles, reduce the heat, cover, and let it simmer so the noodles soften and the flavors meld.

Add the frozen spinach and pour in the cream. Let everything simmer a little longer until the spinach thaws and wilts into the broth, and the soup turns creamy and slightly thickened.

For serving: Place a slice of mozzarella cheese in the bottom of each soup bowl, ladle the hot lasagna soup over the top, and finish with a generous dollop of ricotta and a sprinkle of parmesan, if you like.