In a large stock pot, brown sausage until no longer pink. Drain grease if needed. Add onion and garlic and cook until soft, 3-5 minutes longer. Stir in basil and oregano.

Add crushed tomatoes and chicken stock and bring to a boil. Add ravioli and cook for about 5-7 minutes, or until ravioli is just tender. Stir in chopped spinach and cook for a few minutes more, until spinach is wilted.

Slowly stir in half and half. Return soup to a simmer and add Parmesan cheese.

Season with salt and pepper to taste. If desired, garnish with additional Parmesan cheese before serving.