Step 1

Peel and finely dice carrots and onion. The smaller the dice the faster they'll cook. Peel 4 cloves of fresh garlic and finely mince.

Step 2

Heat 1 TBSP oil in a dutch oven or large pot over medium-high heat.

Step 3

Add onion and carrots. Sauté until tender (approx. 6 minutes). Then add garlic and Italian seasoning and saute an additional 30-60 seconds.

Step 4

Add 3 cups of veggie stock and crushed tomatoes. Stir well to combine. Bring soup to a rolling boil, then reduce heat to low/simmer to allow the flavors to mingle and the carrots/onion to fully soften. Cover and simmer 5-10 minutes.

Step 5

Once the veggies have reached your ideal tenderness (I like to scoop out a carrot and check for doneness), bring the soup back up to a medium simmer and add your fresh mini ravioli.

Step 6

Allow the ravioli to simmer approx. 5 minutes until fully cooked and softened.

Step 7

Stir in heavy cream.

Step 8

Lastly chop your spinach and stir into the hot soup to wilt the greens. Give it a taste and season with salt and black pepper to taste. Add your favorite toppings (grated parm and fresh basil for me!) and dive in while it’s hot. Enjoy!