Heat a large Dutch oven or soup pot over medium. 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 is a lot.

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

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

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

Stir in the heavy cream and simmer uncovered for 5 to 7 minutes to let the flavors marry.

Add the ravioli and the chopped sun-dried tomatoes. Simmer for 5 to 6 minutes, or follow package timing, until ravioli are cooked through and 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 as needed. Ladle into bowls and garnish with fresh basil or parsley. Serve hot.