Heat 2 tablespoons of olive oil in a Dutch oven over medium heat. Add 1 pound of Italian sausage, breaking it apart with a wooden spoon, and cook until browned and crispy, about 5–7 minutes.

Add 1 diced onion to the pot, cooking for 2–3 minutes until it becomes soft and translucent. Stir in 3 minced garlic cloves, 1 tablespoon of dried Italian seasoning, and if desired, ½ teaspoon of paprika and ¼ teaspoon of crushed red pepper flakes. Cook for an additional minute until fragrant.

Pour in 4 cups of chicken broth, bringing the mixture to a gentle boil. Once boiling, reduce the heat and carefully stir in 1 cup of heavy cream. Allow the soup to simmer uncovered for 5–7 minutes.

Stir in 9 ounces of cheese ravioli and ½ cup of sun-dried tomatoes. Ensure the mixture returns to a simmer, cooking for about 5–6 minutes or until the ravioli are tender and cooked through.

Remove the pot from the heat and gently fold in 2 cups of baby spinach until wilted. Stir in ½ cup of grated Parmesan cheese until melted, seasoning with salt and pepper to taste.

Ladle the warm soup into bowls and garnish with fresh basil or parsley. Serve hot alongside crusty bread or a salad.