In a large stock pot over medium-high heat, add sausage. Crumble and cook until no longer pink. Add garlic, onion, basil, red pepper flakes, and fennel seeds. Cook for 5 minutes then add tomatoes and chicken broth. Reduce heat to medium and cover with lid. Cook for 30 minutes.
Remove lid and add heavy cream and parmesan cheese. Cook for 5 minutes then add Ravioli. Replace lid and cook for 10 minutes. (Ravioli should float to top of soup when done).
Keyword Garlic, heavy cream, Italian Sausage, Parmesan, ravioli, soup, soup recipes