Brown the sausage & ground beef in a large skillet over med-high heat. Set aside.

In a large stockpot, cook the ravioli to package directions and drain. Set aside.

Add the minced onions to a separate large stockpot with the garlic paste and butter. Saute until soft & caramelized.

While the onions and garlic are cooking, pulse the spinach in a food processor until cut into small flake sized pieces.

Once onions & garlic are soft, add the browned ground sausage and ground beef, chopped spinach, crushed tomatoes, chicken stock, salt and pepper.

Bring to a boil- stirring frequently. Continue to boil 5-10 minutes.

Reduce heat and slowly add in the half & half - stir well.

Bring the soup to a simmer- Do Not Boil. Simmer about 5 minutes.

Add in Parmesan cheese & cooked ravioli.

Stir until the cheese has melted. Serve with croutons & more cheese on top.