Cooking this soup is a journey in itself, reminiscent of the culinary adventures I embarked on with my mother and grandmother. Follow these steps, and you’ll be rewarded with a truly comforting bowl of goodness.

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the garlic, oregano, basil, and red pepper flakes (if using), cooking for another minute until fragrant.
2. Pour in the chicken or vegetable broth and crushed tomatoes, stirring to combine. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 10 minutes to allow the flavors to meld together.
3. Stir in the heavy cream, and bring the soup back to a simmer. Add the ravioli, cooking for about 5 minutes, or until they float to the top and are cooked through.
4. Finally, stir in the chopped spinach, and season the soup with salt and pepper to taste. Cook for another 2 minutes until the spinach is wilted.
5. Remove from heat and ladle the soup into bowls. Sprinkle each serving with Parmesan cheese and garnish with fresh basil leaves if desired.

One tip I picked up from years of cooking: always taste and adjust the seasoning at the end. It’s a little trick that can make all the difference in bringing out the flavors.