Brown the Beef: In a large soup pot over medium heat, brown the ground beef for about 5-7 minutes until fully cooked. Drain any excess grease.

Sauté Aromatics: Add minced garlic, chopped onion, dried basil, dried oregano, kosher salt, and fresh ground pepper. Cook for 5 minutes until onions are soft.

Combine Ingredients: Stir in crushed tomatoes, chicken broth, water, tomato paste, and lasagna noodles. Bring to a boil, then reduce heat.

Simmer the Soup: Cover the pot and let it simmer for 10 minutes until the noodles are almost tender, stirring occasionally.

Add Spinach and Cream: Stir in frozen spinach and heavy cream, continue to simmer for another 5 minutes until heated through.

Serve the Soup: Place a slice of mozzarella cheese at the bottom of each bowl. Ladle hot soup over cheese and top with ricotta and Parmesan if desired.