Directions

1. Heat a large pot to a medium-high heat. When the skillet is hot, add the sausage. Use a wooden spoon to break up the meat. Cook over a medium-high heat until the sausage is brown and cooked through.
2. Add the diced onion, carrot and 1/2 teaspoon salt. Toss to coat in the residual oil of the sausage. Turn the heat down to medium and saute the carrot and onion with the sausage until it begins to soften, about 4-5 minutes.
3. Add the vodka. Bring to a boil and reduce to a simmer. Simmer until the vodka has reduced by half. Add the tomato sauce, chicken broth, oregano, garlic powder, remaining 1/2 teaspoon salt, and parmesan cheese rind to the sausage and vegetable mixture. Add 1/4 cup water to the tomato sauce can. Stir it around to get all the tomato sauce out of the can. Add to the soup. Bring to a boil and reduce to a simmer. Cover and simmer for 15-20 minutes. I sometimes like to simmer it even longer so the parmesan cheese rind melts into the soup really well. But 15-20 minutes works if you don't have the extra time.
4. After the soup has simmered, add the ravioli, spinach and cream. Simmer another 4-5 minutes until the spinach is wilted and the ravioli is tender. Season to taste with plenty of salt and pepper.
5. Garnish with lots of grated or shredded parmigiano reggiano.