FOR THE SOUP

1. Add two tablespoons of olive oil to a large pot set over medium heat. Add the onion, carrots, and mushrooms and cook for 6 to 8 minutes, until tender and the liquid from the mushrooms has mostly cooked off. 
2. Add the garlic, spinach, stock concentrate, rosemary sprig, and seasoning/oregano. Season with salt and pepper, and cook until the spinach has wilted, about 5 to 6 minutes. 
3. Add the creme fraiche, sun dried tomato spread, stock, and 2 cups water. Simmer over medium low for about 5 minutes and then bring to a low boil. Add the ravioli and cook just until done. Remove the rosemary sprig and serve with some of the salted fried nuts sprinkled over top (if desired, see below)

FOR THE NUTS

I love to top this soup with salty, toasted walnuts, hazelnuts or pine nuts sprinkled over top. To do this, just add a few tablespoons of olive oil to a skillet over medium heat (lightly coat the bottom of the pan). Add the nuts of your choice, season well with salt, and toast (stirring frequently) for a few minutes until golden and fragrant. Walnuts and hazelnuts will take a little longer than pine nuts. The oil isn’t necessary, but it lends great flavor and helps the salt adhere to the nuts, creating an addictively tasty, crunchy topping for the soup.