In a large pot over medium-high heat, brown the ground beef and cook until fully cooked, about 6-8 minutes. Drain excess grease.

Add the minced garlic, diced onion, garlic powder, onion powder, dried basil, oregano, kosher salt, and black pepper. Sauté for about 5 minutes until the onion is translucent.

Pour in the crushed tomatoes, chicken broth, water, and tomato paste. Bring to a simmer over high heat for about 3-4 minutes.

Add broken lasagna noodle pieces into the bubbling broth. Reduce heat to medium-low, cover and simmer for approximately 10 minutes.

Mix in the frozen chopped spinach and heavy cream, cooking uncovered for an additional 5 minutes until creamy.

Serve with a slice of mozzarella cheese in each bowl, topped with dollops of ricotta cheese and optional parmesan.