Heat a large Dutch oven or heavy bottomed pot over medium heat. Add the ground beef and diced onion. Cook until the beef is browned and the onions are translucent. Drain any excess fat.

Stir in the minced garlic, Italian seasoning, basil, and oregano. Let these cook for about 60 seconds.

Stir in the tomato paste and let it darken slightly. Pour in the tomato sauce and chicken broth. Bring the mixture to a gentle boil.

Add the broken lasagna noodles directly into the pot. Cook the noodles according to the package directions, usually about 10 to 12 minutes, until they are al dente.

Once the noodles are tender, reduce the heat to low. Stir in the heavy cream and the fresh spinach. The heat of the soup will wilt the spinach in seconds.

While the soup simmers, whisk together the ricotta cheese and parmesan cheese in a small bowl.

Ladle the soup into bowls. Top with a generous scoop of the ricotta mixture and a sprinkle of mozzarella cheese. Watch as it melts into the hot broth.