Remove the casings from the sausage links.

In a pot add the sausage links and olive oil. Let those brown for a minute on medium-high heat. Then mash the sausage links up with a meat masher or wooden spoon and saute the sausage for a few minutes.

Then add in the chopped garlic, chopped onion, dried basil, italian seasoning, garlic powder, oregano, crushed red pepper flakes, and salt & pepper. Saute that together for about 5-7 minutes at medium heat until the sausage is browned and the onions and garlic are translucent and fragrant.

Next add in the better than bouillon roasted chicken base and tomato paste. Brown that for 1-2 minutes. Then pour in 4 cups of water, give it a stir, and bring the pot to a boil.

Once the pot comes to a boil, add in the can of crushed tomatoes, fill the can with ½ cup of water, and add it into the pot as well. Bring the pot back up to a boil.

Once the pot comes back to a boil, add in the hunk of Pecorino Romano, heavy cream, and more salt and pepper (if needed). Then bring the pot back up to a boil.

Once the pot is boiling add in the frozen raviolis, fresh basil, and fresh parsley. Give that a stir and let the raviolis boil in the soup for about 4-5 minutes.