Tuscan Ravioli Soup

Instructions

1. 1
   Heat olive oil in a large soup pot over medium heat. Add Italian sausage and cook, breaking up with a spatula, until browned and cooked through (6-8 minutes). Remove sausage and set aside, leaving a tablespoon of fat in the pot.
2. 2
   Add diced onion to the pot. Sauté for 3-4 minutes until softened. Stir in minced garlic, Italian seasoning, and red pepper flakes. Cook until fragrant, about 1 minute.
3. 3
   Pour in crushed tomatoes and chicken broth. Scrape up any browned bits from the bottom. Return sausage to the pot. Stir well and bring to a boil, then reduce to simmer for 10 minutes.
4. 4
   Add cheese ravioli and cook according to package directions (3-4 minutes for fresh, 5-6 for frozen) until they float and are tender.
5. 5
   Stir in baby spinach and let wilt, about 1-2 minutes. Add heavy cream. Season with salt and black pepper to taste. Warm through but do not boil.
6. 6
   Ladle into bowls. Top with Parmesan and fresh herbs. Serve hot with crusty bread.