Heat the Oil: In a large Dutch oven, heat a couple of tablespoons of olive oil over medium heat for about 1-2 minutes until shimmering.

Brown the Sausage: Add a pound of Italian sausage, crumbling as you go. Cook for 5-7 minutes until browned.

Sauté the Onion: Toss in a diced onion and sauté for 2-3 minutes until translucent and softened.

Add Garlic and Spices: Stir in minced garlic, Italian seasoning, paprika, and red pepper flakes. Cook for 1 minute until fragrant.

Pour in the Broth: Pour in 4 cups of chicken broth and bring to a boil over high heat, then reduce to medium-low.

Incorporate the Cream: Stir in 1 cup of heavy cream and let the soup simmer uncovered for 5-7 minutes.

Cook the Ravioli: Add cheese ravioli and sun-dried tomatoes, letting it simmer for 5-6 minutes until ravioli is tender.

Add Spinach and Cheese: Stir in fresh spinach until wilted, then mix in grated Parmesan cheese until melted.

Season and Serve: Season with salt and pepper to taste, then ladle into bowls and serve with crusty bread.