In a large pot or Dutch oven, cook sausage over medium heat until browned and cooked through. Drain excess grease if needed.

Add onion and sauté until softened, about 3–4 minutes. Stir in garlic, Italian seasoning, and red pepper flakes; cook 30 seconds until fragrant.

Pour in chicken broth, scraping up browned bits. Stir in heavy cream and bring to a gentle simmer.

Add ravioli and sun-dried tomatoes. Simmer 4–6 minutes until ravioli are tender.

Turn off heat and stir in spinach until wilted. Add Parmesan and stir until melted.

Season with salt and pepper to taste. Ladle into bowls, garnish, and serve warm with crusty bread.