Heat oil in a large Dutch oven (use one larger than needed to control any spattering) and add sausage. Brown, turning as needed, and remove from pan. Add in onion and cook until softened, then add garlic and cook until fragrant. If using bulk sausage, add oil to pan and add the sausage and onion together. Once the sausage is browned and onion soft, add in garlic and cook until fragrant.

Add half the pasta sauce and the herbs and simmer several minutes stirring often until sauce is slightly reduced and slightly darker in color. Add the reserved sausage, remaining pasta sauce and broth, holding back about a cup bring to a simmer. Stir in ravioli, cook four to six minutes until heated through. A minute or two before the ravioli is heated through, add the kale and gently stir in. Add in the reserved broth to bring the soup to desired consistency.

Serve with fresh basil if available and grated Parmesan.