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.
Heat 1 TBSP oil in a dutch oven or large pot over medium-high heat.
Add onion and carrots. Sauté until tender (approx. 6 minutes). Then add garlic and Italian seasoning and saute an additional 30-60 seconds.
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.
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.
Allow the ravioli to simmer approx. 5 minutes until fully cooked and softened.
Stir in heavy cream.
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!
Notes
No mini ravioli? No problem! You can use your favorite fresh tortellini here as well. Any variety will work!The leftover soup is DELICIOUS and will keep a few days in the refrigerator. Simply reheat via microwave (it’s a great grab and go work lunch!) or in a small pot on the stovetop.Nutrition Facts below are estimated using an online recipe nutrition calculator and will vary based on toppings/swaps. Simply adjust as needed and enjoy!