Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • ½ teaspoon crushed red pepper flakes (optional)
  • 1 tablespoon tomato paste (15 ml)
  • 4 cups (950 ml) chicken or vegetable broth
  • 1 (14 oz/400g) can diced tomatoes, undrained
  • 1 (9–10 oz/255-285g) package refrigerated cheese ravioli
  • 2 cups (60g) baby spinach or kale, chopped
  • 1 cup (240 ml) heavy cream
  • ½ cup (50g) grated Parmesan cheese, plus extra for serving
  • Salt and black pepper to taste

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until translucent. Stir in garlic, Italian seasoning, and red pepper flakes; cook until fragrant. Add tomato paste; cook until it darkens slightly.
  2. Pour in broth and diced tomatoes. Bring to a simmer. (Optional: Stir in cooked sausage or chicken.)
  3. Add ravioli to simmering soup. Cook according to package directions, until tender.
  4. Reduce heat to low. Stir in heavy cream and Parmesan cheese until melted and smooth. Add spinach; stir until wilted.
  5. Taste and adjust seasoning with salt and pepper. Serve hot, garnished with more Parmesan and fresh herbs.