In a large Dutch oven or soup pot, heat olive oil over medium heat. Add the Italian sausage and break it up with a spoon. Cook until browned and cooked through, about 5–7 minutes.

Add the diced onion and cook for 2–3 minutes until softened. Stir in the minced garlic, Italian seasoning, paprika, and red pepper flakes (if using), and cook for another minute until fragrant.

Pour in the chicken broth and bring to a gentle boil. Lower the heat and stir in the heavy cream. Simmer uncovered for 5–7 minutes to allow the flavors to meld.

Stir in the ravioli and sun-dried tomatoes. Simmer for 5–6 minutes (or according to the package instructions), until the ravioli is cooked through and tender.

Turn off the heat and stir in the spinach until wilted. Add the grated Parmesan and stir until melted and incorporated. Season with salt and pepper to taste.

Ladle into bowls, garnish with fresh basil or parsley, and serve hot with crusty bread or salad.