In a large pot, heat over medium-high heat and add the ground beef. Cook while breaking it up for about 5–7 minutes until browned.

Carefully drain any excess grease. Then, add minced garlic and diced yellow onion to the pot and sauté for 3–4 minutes.

Stir in the garlic powder, onion powder, dried basil, oregano, salt, and black pepper. Add crushed tomatoes, chicken broth, water, and tomato paste.

Break the lasagna noodles into pieces and add to the pot. Increase heat to medium-high to bring soup to a boil, then reduce to low and simmer for about 10 minutes.

After noodles are tender, stir in frozen spinach and heavy cream, cooking for an additional 5 minutes.

Ladle the soup into bowls, placing mozzarella at the bottom of each bowl to melt as you serve.