In a heavy-bottom pot, heat a tablespoon of olive oil over medium heat. Add the chicken sweet Italian sausage and brown it for about 5–7 minutes, breaking it up into smaller pieces.

In the same pot, add the Roma tomatoes, flesh side down, along with the diced onion and lightly smashed garlic cloves. Sauté for 4–5 minutes, allowing the vegetables to caramelize until they soften and begin to turn golden.

Pour in 4 cups of chicken bone broth and reduce the heat to low. Stir well and cover the pot. Let it simmer for 25–30 minutes.

After simmering, remove the pot from the heat and stir in the half & half. Use an immersion blender to blend the soup until smooth and creamy.

Return the pot to low heat and add your choice of mini ravioli to the soup. Incorporate the reserved sausage and fresh baby spinach. Cook for an additional 5–7 minutes.

Check the seasoning and ladle the Ravioli Soup into bowls. Sprinkle grated Parmesan cheese on top before serving.