1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, until softened and translucent. I remember Mama Lou saying, “Never rush the onion; it’s the heart of your soup.”
2. Add the minced garlic and cook for another minute, stirring often to prevent burning. The smell will start to fill your kitchen—this is where the magic begins.
3. Pour in the broth and diced tomatoes with their juice. Stir to combine.
4. Add the Italian seasoning and crushed red pepper flakes (if using). Bring the mixture to a gentle boil, then reduce the heat to a simmer.
5. Once simmering, add the ravioli carefully, stirring gently to prevent them from sticking to the bottom. Cook according to package instructions, usually about 4-6 minutes for fresh ravioli.
6. In the last 2 minutes of cooking, stir in the fresh spinach until it wilts beautifully into the soup. This adds that fresh burst of color and nutrients Mama Lou always insisted on.
7. Taste the soup and season with salt and black pepper as needed. Remember, seasoning is personal—just like Mama’s touch in every dish she made.
8. Ladle the soup into bowls and sprinkle a generous amount of grated Parmesan cheese on top. Serve immediately and watch the smiles around the table.

One tip from my childhood kitchen: if you’re using frozen ravioli, add an extra minute or two to the cooking time. Ouma and I learned that the hard way after a few chewy bites!