In a large pot, heat over medium-high heat, adding the ground beef. Cook until browned, breaking it into small pieces with a wooden spoon, about 5-7 minutes. Once browned, drain any excess fat.

Add minced garlic and diced onion to the pot. Sprinkle in dried basil, oregano, kosher salt, and black pepper. Sauté for about 5 minutes.

Pour in crushed tomatoes, chicken broth, and water. Stir in the tomato paste. Add broken lasagna noodles, ensuring they are submerged, then bring to a boil.

Once boiling, reduce heat to low, cover, and simmer for 10 minutes, stirring occasionally to prevent sticking.

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

To serve, place mozzarella cheese slices in bowls, ladle the hot soup over them, and add dollops of ricotta cheese. Optionally sprinkle with grated Parmesan.