In a large pot, heat over medium-high heat and add 1 lb of ground beef. Break apart with a wooden spoon, browning for about 7-10 minutes until no pink remains and it's fragrant. Once fully cooked, drain any excess grease.

Add 3 minced garlic cloves, ½ diced yellow onion, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp dried basil, ½ tsp oregano, 1 tsp kosher salt, and freshly ground black pepper to the beef. Stir these ingredients together and sauté for 5 minutes until the onion softens slightly.

Pour in a 14 oz can of crushed tomatoes, 32 oz of chicken broth, 1 cup of water, and 2 tsp of tomato paste into the pot. Stir well to combine all the flavors.

Break 6 oz of lasagna noodles into 2-inch pieces and gently fold them into the pot, ensuring they are immersed in the liquid.

Bring the mixture to a robust boil, then reduce the heat to low, cover, and let it simmer for 10 minutes.

After the simmering, add in 1 cup of frozen chopped spinach and ¼ cup of heavy cream. Stir gently and cook uncovered for an additional 5 minutes.

Ladle the rich One Pot Lasagna Soup into bowls, placing a slice of mozzarella cheese into each. Top each bowl with a generous dollop of ricotta cheese and sprinkle with parmesan, if desired.