In a large pot, heat olive oil over medium heat. Add diced onion, carrot, and celery. Sauté until softened, about 5-7 minutes.

Stir in minced garlic and cook for an additional minute until fragrant.

Add vegetable broth, diced tomatoes, Italian seasoning, salt, and black pepper. Bring to a boil.

Once boiling, add the ravioli to the pot. Cook according to package instructions, usually about 4-6 minutes.

Stir in fresh spinach and basil during the last minute of cooking until wilted.

Ladle the soup into bowls and serve hot. Optionally, garnish with grated Parmesan cheese.