In a large pot over medium heat, add the ground beef and cook for about 5-7 minutes until browned and cooked through.

Add the minced garlic and diced onion to the pot, stirring them into the beef for 3-4 minutes until the onions are translucent.

Sprinkle in garlic powder, onion powder, dried basil, oregano, salt, and pepper, stirring well to coat the beef and vegetables.

Pour in the crushed tomatoes, chicken broth, and tomato paste, stirring thoroughly to combine all ingredients.

Once simmering, add the broken lasagna noodles and frozen chopped spinach to the pot and cook for about 10-12 minutes.

Reduce the heat to low and gently stir in the heavy cream until fully incorporated, cooking for an additional 2-3 minutes.

Ladle the soup into bowls and top with scoops of ricotta and mozzarella cheese, serving immediately.