Sauté the Vegetables: Heat the olive oil in a large stockpot or Dutch oven over a medium heat. Add the diced onion, carrots, and celery (this mixture is known as a soffritto). Cook for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. Don't rush this step; it's key to developing the soup's flavour.

Add Aromatics: Add the minced garlic and cook for another minute until fragrant. Be careful not to let it burn. Stir in the tomato purée, dried oregano, and dried basil. Cook for one more minute, stirring constantly. This "toasts" the purée and herbs, which really deepens their flavour.

Create the Broth: Pour in the vegetable or chicken stock and the tomato passata. Stir everything together, scraping up any browned bits from the bottom of the pot.

Simmer: Bring the soup to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for at least 15 minutes. This allows all the flavours to meld together beautifully. I find that a slow simmer is much better than a rolling boil here.

Season: Season the broth generously with salt and freshly ground black pepper. Taste and adjust if needed. It's important to season the broth well before adding the pasta.

Cook the Ravioli: Turn the heat up to a medium simmer and carefully add the fresh ravioli to the pot. Cook according to the package directions, which is usually about 3-5 minutes. The ravioli are done when they float to the surface and are tender.

Wilt the Spinach: Once the ravioli are cooked, turn off the heat. Add the fresh spinach to the pot and stir gently until it has wilted into the hot soup, which should only take a minute or two.

Serve: Ladle the hot soup into bowls. Garnish generously with fresh basil leaves and a good grating of Parmesan cheese. Serve immediately.