Heat a large Dutch oven or soup pot over medium heat and add the olive oil.

Add the sausage and break it into bite-sized pieces. Cook, stirring occasionally, until browned and cooked through, about 5 to 7 minutes. Drain excess fat if there’s a lot.

Add the diced onion and cook for 2 to 3 minutes until softened.

Stir in garlic, Italian seasoning, paprika, and crushed red pepper flakes if using. Cook for 1 minute until fragrant.

Pour in the chicken broth and bring to a gentle boil. Reduce heat to low.

Stir in the heavy cream. Keep at a light simmer and cook uncovered for 5 to 7 minutes to meld the flavors.

Add the ravioli and chopped sun-dried tomatoes. Simmer for 5 to 6 minutes, or follow package timing, until ravioli are tender.

Turn off the heat. Stir in the baby spinach until it wilts. Mix in the grated Parmesan until it melts into the broth.

Taste and season with salt and pepper. Ladle into bowls and garnish with fresh basil or parsley. Serve hot.