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In a large soup pot, bring the oil to a medium high heat. Add the onions and carrots and sauté with a pinch of salt for three minutes. Add the garlic and sauté another minute or two. Add in the diced tomatoes and give it a quick stir. Add the stock and cream to the pot, then bring to a light boil.
Add the ravioli and cook under a simmer for about five minutes, until the they soften and plump. Add the kale to wilt, then squeeze in the lemon juice.
Off the heat check for salt. Need another pinch? Do it. Add freshly grated parmesan and a pinch of crushed red pepper for a kick. Serve with crusty bread!
Serves 6.