Cheesy Ravioli Soup Recipe

Warm a large Dutch oven over medium-high heat, drizzling olive oil to create a glossy surface.

Sauté diced onions and sliced carrots, stirring occasionally until vegetables soften and become translucent, approximately 4-5 minutes.

Add minced garlic and Italian seasoning, stirring constantly to prevent burning and allow aromatics to release their fragrant essence.

Pour in vegetable broth and crushed tomatoes, whisking to combine ingredients thoroughly, then bring the liquid to a rolling boil.

Reduce heat to a gentle simmer, allowing the broth to settle and develop deeper flavors for 2-3 minutes.

Carefully drop fresh or frozen cheese ravioli into the simmering liquid, cooking for 4-5 minutes until pasta achieves a tender texture.

Introduce heavy cream and fresh spinach leaves, stirring gently to help spinach wilt and incorporate smoothly into the soup.

Season with kosher salt and freshly ground black pepper, tasting and adjusting seasoning to personal preference.

Ladle the steaming soup into serving bowls, optional garnishes could include grated parmesan cheese or chopped fresh basil for enhanced flavor complexity.