Add the chopped sun-dried tomatoes and onion to the pot and cook, stirring occasionally, until the onion becomes soft and translucent.

Stir in garlic paste, Italian seasoning and crushed red pepper, cooking until the garlic is fragrant and glossy.

Pour in the vegetable broth and bring the mixture to a steady boil.

Add the mini cheese ravioli to the boiling broth and cook, stirring gently, until the pasta is al dente and tender.

In a small bowl, whisk the cornstarch and water together to make a slurry, then drizzle it into the bubbling soup to thicken the broth slightly.

Continue to simmer the soup until the broth looks creamy and starts to cling lightly to the back of a spoon.

Add the packed baby spinach and stir until wilted and bright green.

Pour in the heavy cream and fold it into the soup until fully incorporated and silky smooth.

Finish with a squeeze of fresh lemon juice to bring a hint of brightness to the creamy base.

Serve the soup warm, ladled into bowls with an extra crack of black pepper if desired.