Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Crumble in 1 pound of Italian sausage and cook until browned, about 5 to 7 minutes.

Incorporate 1 diced onion and cook for 2 to 3 minutes until soft. Add 4 minced garlic cloves, 1 tablespoon Italian seasoning, 1 teaspoon paprika, and a pinch of red pepper flakes.

Pour in 6 cups of chicken broth and bring to a boil. Reduce heat and stir in 1 cup of heavy cream; simmer for 5 to 7 minutes.

Add 12 ounces of ravioli and 1/2 cup of sun-dried tomatoes; cook for 5 to 6 minutes until ravioli are tender.

Turn off heat, stir in 4 cups of fresh spinach and 1/2 cup of grated Parmesan cheese until well incorporated.

Ladle soup into bowls, garnishing with additional Parmesan and serve with crusty bread or salad.