This soup comes together quickly and is hearty for cool nights. If your kids are afraid of spinach, you could skip it. Also, pork or turkey sausage can be substituted.
Warm the olive oil in a heavy stockpot over medium heat. Chop the chicken sausage into bite-sized pieces and add them to the pot (if you can, remove the casingsbut if they dont come off easily, dont worry about it). Add the onion, garlic, salt, and pepper, and cook until the sausages are beginning to brown and the onion is translucent, about 5 minutes.
While stirring, add the white wine and scrape up any brown bits from the bottom of the pan. Simmer everything over medium heat until the wine has reduced by half, about 2 minutes.
Pour in the stock, water, and crushed tomatoes, and add the salt and most of the basil. Give it a stir, bring the soup to a simmer, and cook for about 5 minutes, so the flavors combine. Add the beans.
Add the ravioli, and cook until it rises to the top, about 3-4 minutes for fresh ravioli. Drop in the spinach and cook just until the leaves are wilted, about 2 minutes.
Ladle the hot soup into big bowls and top with grated Parmesan. Garnish with a few extra basil leaves