In a large pot, pour in 4 cups of chicken or vegetable broth and place it over medium heat. Add 3 minced garlic cloves to the pot, stirring occasionally, and let it warm until the broth is steaming but not boiling, about 5 minutes.

Once the broth is heated through, gently stir in 1 cup of cream and 1 tablespoon of Italian seasoning. Continue to simmer on low heat for about 2-3 minutes.

Now, add the cheese ravioli, increasing the heat to medium-high. Cook according to package instructions, usually about 4-5 minutes.

In the last minute of cooking, toss in 3 cups of fresh spinach and stir until the leaves wilt down.

Ladle the soup into bowls and top with freshly grated Parmesan cheese.