In a large pot over medium-high heat, brown the ground beef for 5-7 minutes until uniformly browned. Drain excess grease.

Reduce heat and add garlic and onion. Stir in garlic powder, onion powder, dried basil, and dried oregano. Cook for 5 minutes until onion is softened.

Pour in crushed tomatoes, chicken broth, water, and tomato paste. Bring to a gentle boil, then add broken lasagna noodles and stir.

Cover the pot and reduce heat to low, allowing to simmer for 10 minutes.

Stir in frozen chopped spinach and heavy cream. Cook uncovered for 5 minutes, stirring occasionally.

To serve, place mozzarella cheese at the bottom of each bowl. Ladle soup over cheese and top with ricotta cheese and Parmesan if desired.