- 10 Minutes
- Heat the oil in a large pot over medium heat. Add the onion, celery and carrots and cook, stirring occasionally until tender, about 8-10 minutes. Add the garlic and crushed red pepper flakes and cook until fragrant, about 30 seconds. Stir in the broth and crushed tomatoes and bring to a boil over medium-high heat. Reduce the heat to low and simmer.
- Stir in the ravioli and cook until fully heated through, about 3-5 minutes. Add the spinach and 1 tablespoon of basil, and cook until wilted, about 1 minute.
- Top with the remaining basil and Parmesan and serve.
Recipe Tip: Substitute 3 cups of dried elbow noodles and cook until tender, about 9-12 minutes, for the ravioli.