Prepare the Vegetables: Start by dicing the onions, carrots, and any other veggies you'd like to include in your soup. This is a great opportunity to customize the dish with your favorite seasonal vegetables.

Saute and Simmer: Heat the olive oil in a large pot over medium heat. Add the diced onions, carrots, and minced garlic to the pot. Saute for 3-4 minutes until the vegetables begin to soften and become fragrant.Add

Tomatoes and Broth: Once the vegetables are tender, add the crushed or diced tomatoes along with their juice to the pot. Sprinkle in the Italian seasoning for that classic Italian flavor profile. Pour in the vegetable broth and bring the mixture to a gentle simmer. Allow it to cook for about 10 minutes, allowing the flavors to meld together beautifully.

Introduce the Ravioli: Now, it's time to add the star of the show – the ravioli! Carefully place the frozen ravioli into the simmering broth. Let them cook for about 3 minutes, or until they are tender and cooked through. Keep an eye on them to avoid overcooking.

Creamy Goodness: Turn off the heat and pour in the half-and-half, gently stirring to incorporate it into the soup. The addition of half-and-half brings a creamy richness that takes this soup to the next level. Finally, add the fresh baby spinach to the pot and stir until it wilts into the soup, adding a pop of vibrant color and freshness.

Season to Taste: Season the soup with black pepper to taste, adding a pinch of crushed red pepper if you're craving a bit of heat. Adjust the seasoning according to your preferences, keeping in mind that the flavors will continue to develop as the soup sits.

Serve and Enjoy: Ladle the creamy ravioli soup into bowls, making sure to include plenty of ravioli and vegetables in each serving. Garnish with a sprinkle of grated Parmesan cheese or a drizzle of extra virgin olive oil if desired. Serve hot and savor every comforting spoonful.