Heat olive oil in a large pot or Dutch oven over medium-high heat.

Add the ground Italian sausage and diced onion; cook until the sausage is browned and the onion is translucent, breaking the meat into small crumbles.

Stir in the minced garlic, tomato paste, and Italian seasoning; cook for 1 to 2 minutes until the tomato paste darkens and becomes fragrant.

Pour in the crushed tomatoes and chicken broth; increase the heat and bring the liquid to a gentle boil.

Add the refrigerated ravioli to the pot, reduce heat to medium-low, and simmer for 4 to 6 minutes or until the ravioli are tender and float to the surface.

Stir in the chopped baby spinach and cook for 1 minute until just wilted.

Reduce heat to low and slowly stir in the heavy cream and grated Parmesan cheese until the soup is creamy and well-combined.

Season with salt and black pepper to taste; serve immediately garnished with fresh basil.