1 lb (450 g) mild Italian sausage (casings removed)

1 tbsp olive oil

1 small yellow onion, diced

1 carrot, sliced into coins

2 cloves garlic, minced

1 tsp dried basil

1 tsp dried oregano

1 can (28 oz / 800 g) crushed tomatoes

4 cups chicken broth

1 package (20 oz / 570 g) fresh cheese ravioli

4 cups fresh baby spinach

1 cup half‑and‑half or heavy cream

½ cup Parmesan cheese, grated + extra for garnish

Salt & freshly ground black pepper, to taste

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In a large Dutch oven or heavy pot over medium heat, brown the Italian sausage, breaking it up until cooked through. Drain any excess fat.

Add olive oil if needed, then stir in the onion, carrot, and garlic. Sauté for 3–4 minutes, until vegetables begin to soften.

Sprinkle in the basil and oregano, stirring to coat.

Pour in the crushed tomatoes and chicken broth, stirring until combined. Bring to a gentle boil.

Stir in the ravioli and simmer for about 6 minutes, or until ravioli float and are tender—watch carefully to avoid overcooking.

Add the spinach and cook until wilted, about 1–2 minutes.

Pour in the half‑and‑half and stir in the Parmesan cheese. Simmer gently until heated through.

Taste and season with salt and pepper.

Ladle into bowls and garnish with extra Parmesan. Serve immediately with crusty bread.