In a large pot, heat olive oil over medium heat. Add meat of choice and cook until browned. Stir in onion and cook until softened, about 3–4 minutes. Add garlic, oregano, thyme, salt, and pepper. Cook for 1–2 minutes until fragrant. Pour in broth and milk together (this works well to thicken naturally). Bring to a boil. Add broken lasagna noodles and cook until tender, stirring occasionally. Stir in spinach and let wilt. If soup is thinner than you’d like, whisk in 2 tablespoons flour and simmer a few minutes to thicken. In a small bowl, mix ricotta, mozzarella, parmesan, and garlic powder. Taste soup and adjust seasonings as needed. To serve, ladle soup into bowls and top each with a big scoop of the cheese mixture.
