Heat 2 tablespoons of olive oil in a large pot over medium heat. Once shimmering, add 1 diced onion and 2 minced garlic cloves. Sauté for about 2–3 minutes until fragrant and the onion becomes translucent.

Add 1 cup of chopped carrots and any additional chopped vegetables to the pot. Stir them into the sautéed aromatics and cook for 5–7 minutes.

Pour in 4 cups of chicken or vegetable broth, ensuring all the veggies are well submerged. Increase the heat to bring the mixture to a gentle boil for about 3–5 minutes.

Once boiling, toss in 12 ounces of ravioli and lower the heat to a simmer, cooking for 7–10 minutes until the ravioli float and are tender.

Remove from heat and stir in 2 cups of fresh spinach. Season with salt and pepper to taste.

Ladle the soup into bowls, garnishing with freshly grated Parmesan cheese or chopped herbs as desired.