Creamy ravioli soup

1. Dice onion and add to a large pot with the olive oil
2. Once soft and fragrant, add the tomato paste and mix well
3. Pour in the tinned tomatoes and chicken stock, season well and bring to a boil
4. Once boiling, turn the heat down to medium and add the ravioli
5. Cook for 5 mins or until just cooked
6. Add in the baby spinach and turn down to a low heat, stir as it wilts
7. Remove from the heat and add the cream, stir again
8. Ladle into bowls and grate over some fresh Parmesan and season with pepper

Hacks: 

• You can add a squeeze of lemon in each bowl before grating over the Parmesan to give it some extra freshness and added flavour!