In a large pot, heat 2 tablespoons of olive oil over medium heat. Add one chopped onion and two minced garlic cloves, sautéing for about 3-4 minutes until the onion is translucent and fragrant.

Add 1 pound of ground meat (beef or turkey) to the pot, breaking it up with a wooden spoon. Cook for approximately 5-7 minutes, until the meat is browned and no longer pink. Sprinkle in Italian herbs, salt, and pepper to taste.

Pour in 4 cups of vegetable broth (or chicken broth for extra richness) and bring the mixture to a gentle simmer over medium-high heat. Once simmering, break 8-10 lasagna noodles into pieces and add them to the pot. Cook for 8-10 minutes, stirring occasionally until they are al dente.

Reduce the heat to low and add 8 ounces of cream cheese and 1 cup of ricotta cheese to the pot. Stir continuously until the cheeses melt seamlessly into the soup.

Fold in 2 cups of fresh spinach into the pot and cook for an additional 2-3 minutes until the spinach is wilted.

Taste your Creamy Alfredo Lasagna Soup and adjust seasoning if necessary. Serve the soup hot in bowls, garnishing with fresh grated Parmesan.