Heat olive oil in a Dutch oven over medium-high. Add turkey sausage, onion, and carrot. Cook for 6 to 8 minutes, breaking up the meat, until browned and the vegetables soften. Drain excess fat if needed.

Stir in garlic, Italian seasoning, and red pepper flakes for 30 seconds. Add tomato paste and cook for 1 minute.

Add crushed tomatoes, marinara, chicken broth, salt, and black pepper. Scrape the pot and bring to a gentle boil. Reduce heat and simmer for 8 to 10 minutes.

Add ravioli and cook according to package timing, usually 4 to 6 minutes, stirring gently until tender.

Fold in spinach and cook for 1 to 2 minutes until wilted. Add extra broth if the soup is thicker than desired.

Mix ricotta with half the Parmesan and half the herbs. Ladle soup into bowls and top with ricotta mixture, mozzarella, remaining Parmesan, and herbs.