Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 5 to 7 minutes. Drain excess grease if needed.

Add the diced onion and cook for 3 to 4 minutes, until softened. Stir in the garlic and cook for 30 seconds, just until fragrant.

Stir in the tomato paste, Italian seasoning, dried basil, red pepper flakes if using, salt, and black pepper. Cook for 1 minute, stirring, until the tomato paste darkens slightly.

Pour in the crushed tomatoes and chicken broth. Stir well, scraping up any browned bits from the bottom of the pot, and bring to a gentle boil.

Add the broken lasagna noodles and reduce the heat to a steady simmer. Cook for 10 to 12 minutes, stirring occasionally, until the noodles are tender.

Lower the heat and stir in the heavy cream and chopped spinach. Cook for 2 to 3 minutes, until the spinach wilts and the broth is creamy.

In a small bowl, mix the ricotta, mozzarella, and Parmesan.

Ladle the hot soup into bowls. Top each serving with the cheese mixture and garnish with chopped parsley or basil. Serve immediately.