Preheat your oven to 400 degrees Fahrenheit. While that is warming up, grab a large 9x13 inch deep baking dish or a 5 quart Dutch oven.

In your baking dish, crumble the raw Italian sausage. Add the diced onions and minced garlic. Spread them out evenly. Place this in the oven for about 10 to 12 minutes until the meat is browned and the onions are soft.

Remove the dish carefully. Stir in the marinara sauce, dried herbs, and the broth. Make sure to scrap the bottom to get all those tasty browned bits from the sausage.

Gently fold in the ravioli, ensuring they are mostly submerged in the liquid. If the liquid seems low, add another half cup of broth. Cover the dish tightly with aluminum foil or a lid.

Place the dish back into the oven and bake for 20 to 25 minutes. If you are using frozen ravioli, you might need an extra 5 minutes. You are looking for the pasta to be tender but not mushy.

Carefully remove the foil. Stir in the fresh spinach (the heat will wilt it perfectly) and pour in the heavy cream. Stir until the soup is a beautiful creamy rose color.

Sprinkle the mozzarella and parmesan over the top. Return the dish to the oven, uncovered, for another 5 minutes or until the cheese is bubbly and golden.