Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess grease if necessary.

Add the diced onion, carrots, and celery to the pot with the sausage. Sauté for 5-6 minutes, or until the vegetables have softened.

Stir in the minced garlic, Italian seasoning, and red pepper flakes (if using). Cook for 1 minute until fragrant.

Pour in the crushed tomatoes and chicken broth. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring the soup to a simmer.

Reduce the heat to low, cover, and let the soup simmer gently for 10-15 minutes to allow the flavors to meld.

Stir in the heavy cream until well combined. Season with salt and pepper to your taste.

Increase the heat back to a gentle simmer and carefully add the fresh ravioli. Cook according to the package directions, typically about 3-5 minutes, or until the ravioli float to the surface and are tender.

Turn off the heat. Add the fresh spinach and stir gently until it has wilted into the soup, about 1-2 minutes.

Ladle the ravioli soup into bowls. Garnish generously with grated Parmesan cheese and fresh chopped basil before serving.