In a large pot, heat a splash of olive oil over medium heat. Then, add minced garlic and chopped onion, cooking until fragrant and translucent, about 4-5 minutes.

Stir in diced carrots and let them cook for an additional 3-4 minutes until slightly softened.

If using, add ground meat to the pot, breaking it up with a spoon, and cook until browned through, around 5-6 minutes.

Carefully add chicken broth to the pot, scraping any flavorful bits from the bottom. Bring the mixture to a gentle boil, then reduce to a simmer.

Mix in cream cheese and heavy cream, stirring until fully combined.

Toss in broken lasagna noodles, allowing them to simmer in the broth for about 10-12 minutes, or until tender.

Sprinkle in grated Parmesan cheese and Italian seasoning, mixing thoroughly. Taste and adjust seasoning.

Stir in fresh spinach and let it wilt for 1-2 minutes before serving.