1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are tender and the onions are translucent. This is a crucial step—developing the base flavors reminds me of those mornings when Nonna Rosa would have the soffritto simmering gently before starting the sauce.
3. Stir in the minced garlic and cook for another 1-2 minutes, until fragrant but not browned.
4. Pour in the chicken or vegetable broth and the canned diced tomatoes with their juices. Stir to combine.
5. Add the dried oregano, basil, salt, and pepper. Bring the soup to a gentle boil, then reduce the heat to maintain a simmer. Let it cook uncovered for 10 minutes, allowing the flavors to meld beautifully.
6. Gently add the ravioli to the pot. If frozen, no need to thaw—just add them straight in. Cook according to package instructions, usually 4-5 minutes, until the ravioli float to the surface and are tender.
7. In the last 2 minutes of cooking, stir in the fresh spinach or kale. It will wilt quickly, adding vibrant color and nutrition.
8. Remove the pot from heat and stir in the grated Parmesan cheese. Taste and adjust seasoning if needed.
9. Ladle the soup into bowls, garnish with fresh basil leaves and an extra sprinkle of Parmesan if desired, and serve warm.

One thing I always remind myself—and my daughters—is that the magic of this soup lies in the layering of flavors. Don’t rush the sautéing phase; it really makes a difference. Plus, watching Olivia and Isabella’s eyes light up when the ravioli float to the top has become one of my favorite kitchen moments.