Vegetarian Ravioli Soup

Instructions

1. 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.
2. Heat 1 TBSP oil in a large pot over medium-high heat.
3. Add onion and carrots. Sauté until tender (approx. 6 minutes). Then add garlic and Italian seasoning and saute an additional 30-60 seconds.
4. 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.
5. Once the veggies have reached your ideal tenderness, bring the soup back up to a medium simmer and add your fresh mini ravioli.
6. Allow the ravioli to simmer approx. 5 minutes until fully cooked and softened.
7. Stir in heavy cream.
8. 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. Enjoy!