In a large skillet over medium heat, add your Italian sausage and lean ground beef. Cook for about 5 minutes until browned and fully cooked.

Use a slotted spoon to remove the meats from the skillet and drain any excess fat.

In the same skillet, drizzle in olive oil and heat it. Add the chopped onion and sauté for about 4 minutes until soft.

Stir in the minced garlic and cook for another minute until fragrant.

Return the browned meats to the skillet and add crushed tomatoes, beef broth, oregano, salt, and pepper. Stir and bring to a gentle boil.

Reduce heat to low and let it simmer for 5 minutes.

In a separate pot, bring water to boil and add refrigerated cheese ravioli. Cook according to package instructions, usually around 2-3 minutes.

Once cooked, drain the ravioli and set aside.

Stir the drained ravioli into the simmering soup, then pour in heavy cream and mix in torn basil leaves.

Heat for an additional 1-2 minutes. Taste and adjust seasoning.

Ladle the soup into bowls, topping with freshly grated Parmesan cheese and extra basil.