In a large Dutch oven, heat a tablespoon of olive oil over medium-high heat. Add the Italian sausage and use a wooden spoon to break it into small crumbles. Cook until no pink remains.

Add the diced onion, carrots, and celery to the pot with the sausage fat. If it looks dry, add a small pat of butter. Cook until the onions are translucent and the carrots begin to soften. Stir in the minced garlic, thyme, and rosemary.

Pour in the chicken broth and add the bay leaf. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 10 minutes.

Gently drop the ravioli into the simmering broth. Cook for 3 to 5 minutes, or until al dente.

Stir in the heavy cream and the fresh spinach. The heat from the soup will wilt the spinach in seconds. Remove the bay leaf. Taste and add salt and pepper as needed.

Ladle the soup into deep bowls. Top with a flurry of parmesan cheese. Serve while the steam is still rising.