Heat a drizzle of olive oil in a large pot over medium-high heat. Brown 1 lb of ground beef for about 5-7 minutes until no longer pink.

Reduce heat to medium, then add minced garlic and diced onion. Cook for about 5 minutes until onion is translucent. Mix in garlic powder, onion powder, dried basil, dried oregano, kosher salt, and black pepper.

Add crushed tomatoes, chicken broth, water, and tomato paste. Stir well and let simmer for about 5 minutes.

Break lasagna noodles into 2-inch pieces and add to the pot. Bring to a boil, then reduce heat, cover, and simmer for 10 minutes.

Stir in frozen spinach and heavy cream. Simmer uncovered for an additional 5 minutes.

To serve, place a slice of mozzarella in each bowl, ladle the soup over it, top with ricotta, and sprinkle with Parmesan if desired.