In a large pot, heat over medium-high heat and add the ground beef, breaking it apart as it cooks for about 6-8 minutes until browned. Drain any excess grease.

Add minced garlic and diced yellow onion to the pot, sauté for about 5 minutes until the onion is translucent.

Stir in crushed tomatoes, chicken broth, water, and tomato paste. Increase heat until boiling.

Break lasagna noodles into smaller pieces and add to the boiling mixture. Reduce heat and simmer covered for about 10 minutes.

Uncover and stir in frozen chopped spinach and heavy cream. Continue to simmer for an additional 5 minutes.

To serve, place slices of mozzarella cheese in bowls, ladle the hot soup over, and add dollops of ricotta and sprinkle with parmesan if desired.