Skin sausages and roughly slice and roll into small balls.
In a large pot over medium heat, heat olive oil, add sausage and cook until they firm slightly. Remove and set aside.
Add garlic, onions, carrots, celery (if using) and cook until softened, 4 to 5 minutes.
Add soup mix, stock and water and bring to a boil. Add ravioli and cook as per package instructions.
Stir in sausage and cook for a further 3 minutes at a simmer
Stir in spinach and parsley and heat until wilted.
Season with salt and pepper to taste and serve.
Notes
Yum This recipe offers much flexibility, allowing you to substitute tortellini for ravioli or swap out chicken stock with vegetable stock. Additionally, the choice of vegetables to include is entirely up to you. Perhaps you'd like to add peas and corn for an extra touch of flavour.