In a large pot, heat 1 tablespoon of olive oil over medium heat for about 2 minutes. Add diced onion and minced garlic, stirring until the onion is translucent, about 5 minutes.

Pour in 4 cups of vegetable or chicken broth and bring to a vigorous boil over high heat, approximately 5 minutes.

Once boiling, add 2 cups of fresh or frozen ravioli and cook according to package instructions, about 4 to 5 minutes.

After the ravioli are cooked, reduce heat to medium-low and stir in 2 cups of fresh spinach and 1 teaspoon of Italian seasoning, sauté until wilted, about 2 minutes.

Season the soup with salt and pepper to taste; stir and let cook for an additional minute over low heat.