Warm a large pot over medium-high heat. Add the ground beef and cook, breaking it into small pieces with a spoon, until well browned. Drain off excess grease.

Add the minced garlic, diced onion, garlic powder, onion powder, dried basil, dried oregano, kosher salt, and black pepper. Lower the heat to medium-low and cook for about 5 minutes, stirring frequently, until the onion is softened.

Pour in the crushed tomatoes, chicken broth, water, and tomato paste. Add the broken lasagna noodles, bring the soup to a boil, then lower the heat. Cover and simmer for 10 minutes, or until the noodles are tender.

Stir in the frozen spinach and heavy cream. Leave the pot uncovered and cook over low heat for 5 minutes. Taste and adjust the salt and black pepper as needed.

Place a mozzarella slice in the bottom of each serving bowl. Ladle the hot soup over the cheese, then finish each bowl with ricotta and optional Parmesan.