Prepare the vegetables:
Wash and dice the onion, carrot, and celery. Mince the garlic cloves and set them aside. If using fresh spinach or kale, chop it into bite-sized pieces.

Sauté the aromatics:
Heat olive oil over medium heat in a large pot or Dutch oven. Add the diced onion, carrot, and celery. Sauté for about 5 minutes until the vegetables begin to soften. Add minced garlic and sauté for another 1-2 minutes until fragrant.

Add the broth and tomatoes:
Pour in the chicken or vegetable broth and canned diced tomatoes (with juices). Stir to combine and bring to a simmer. Add Italian seasoning, salt, and pepper to taste.

Simmer the soup:
Let the broth and vegetables simmer on medium-low heat for about 10-15 minutes, or until carrots and celery are tender. Taste and adjust seasoning as needed.

Add the ravioli:
Once vegetables are tender, add ravioli. If using frozen ravioli, separate them before adding to avoid clumping. Stir gently and cook for 5-7 minutes, until ravioli floats to the top and is cooked through.

Add the greens (optional):
If adding spinach or kale, stir it into the soup right before the ravioli finishes cooking. Let it wilt into the broth for a couple of minutes.

Serve and garnish:
Ladle the soup into bowls and garnish with freshly grated Parmesan cheese and basil, if desired.