In a large pot over medium-high heat, add the ground beef, breaking it apart as it cooks. Continue stirring for about 5–7 minutes until it's browned and no longer pink. Drain excess grease, ensuring you have a flavorful base for your One Pot Lasagna Soup.

Add minced garlic, diced onion, garlic powder, onion powder, dried basil, oregano, kosher salt, and freshly ground black pepper to the pot. Sauté for approximately 5 minutes, stirring frequently until the onions soften and the garlic becomes fragrant.

Pour in the crushed tomatoes, chicken broth, water, and tomato paste, stirring well to combine. Gently break the lasagna noodles into 2-inch pieces and add them to the pot. Bring the mixture to a boil over high heat, then reduce the heat to low to maintain a gentle simmer, cooking uncovered for 10 minutes until the noodles are tender.

After the noodles have softened, incorporate the frozen chopped spinach and heavy cream into the soup. Cook uncovered for another 5 minutes on low heat until everything is heated through and the cream creates a rich, velvety texture.

To serve, place a slice of mozzarella cheese at the bottom of each bowl. Ladle the hot soup over the cheese, allowing it to melt slightly. Top with dollops of ricotta cheese and a sprinkle of optional Parmesan.