In a large Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the Italian sausage, breaking it apart with a wooden spoon. Cook for about 5–7 minutes or until browned.

Once the sausage is browned, add one diced onion and sauté for 2–3 minutes until soft. Stir in 3 minced garlic cloves and 1 tablespoon of dried Italian seasoning, and cook for another minute until fragrant.

Pour in 4 cups of chicken broth and bring to a boil. Once boiling, lower to medium-low and add 1 cup of heavy cream. Simmer uncovered for 5–7 minutes.

Stir in 9 ounces of cheese ravioli and ½ cup of chopped sun-dried tomatoes. Continue to simmer for 5–6 minutes or until the ravioli is tender.

Remove from heat and mix in 3 cups of fresh baby spinach and ½ cup of grated Parmesan cheese until melted.

Ladle the soup into bowls, garnishing with fresh herbs and serve hot.