Now, let’s dive into the cooking process. Trust me, this is where the magic happens!

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
2. Stir in the minced garlic, thyme, and red pepper flakes, cooking for an additional 1-2 minutes until fragrant.
3. Add the chicken broth and diced tomatoes, bringing the mixture to a boil.
4. Once boiling, lower the heat and add the cheese ravioli. Simmer for 5-7 minutes, or until the ravioli is tender.
5. Reduce the heat to low and stir in the heavy cream and spinach, cooking until the spinach wilts, about 2 minutes.
6. Season with salt and pepper to taste, and finish with a sprinkle of Parmesan cheese before serving.

Pro tip: Use a good quality chicken broth as it forms the backbone of the soup’s flavor.