Roasted Garlic & Herb Mini Ravioli Soup

1. Heat oven to 400°F. Slice the top off the garlic head to expose the cloves. Drizzle with 1 tbsp olive oil, sprinkle with sea salt, and wrap in foil. Roast for 40–50 minutes, until soft and golden.
2. Heat the remaining olive oil in a pot over medium heat. Add shallot and cook for 3–4 minutes, until softened. Stir in parsley, thyme, oregano, and red pepper flakes. Cook for 1 minute.
3. Let the garlic cool slightly, then squeeze the cloves into a bowl and mash. Stir into the herb mixture.
4. Pour in chicken broth and stir in the chicken base. Bring to a simmer, then add ravioli and cook according to package directions, stirring in the spinach during the last minute.
5. Finish with lemon juice and season with salt and pepper to taste. enjoy!