In a large saucepan, heat olive oil over medium heat. Add chopped onion, diced carrot, and optional bay leaves, cooking for 5-8 minutes until translucent.

Stir in minced garlic, tomato paste, and dried oregano. Cook for an additional 2 minutes until fragrant.

Increase heat and add beef mince, cooking until browned and fully cooked, about 5-7 minutes.

Pour in beef stock, passata, and double cream. Bring to a simmer over medium-high heat.

Stir in broken lasagne sheets and reduce heat to medium-low, simmering for 10-12 minutes.

In a bowl, mix ricotta cheese, grated parmesan, minced garlic, and nutmeg until smooth.

Stir in chopped spinach just before serving and cook for an additional 2-3 minutes.

Ladle soup into bowls and top with a scoop of the ricotta mixture.