Take a deep-bottomed pan and heat oil over medium flame. Saute minced garlic and diced onion, carrot for approx. 5 minutes. Now add tomato puree and diced celery stalk. Sprinkle salt and pepper and cook for a minute.
Now pour in chicken broth, water and bring to a boil. Add ravioli and cook it until it turns tender. Add baby spinach and chopped parsley, heat for another minute or so. Serve.