In a large skillet, heat a drizzle of olive oil over medium heat. Add the Italian sausage and lean ground beef, cooking for about 5 minutes while breaking them into small pieces with a wooden spoon. Once the meats are browned and cooked through, drain any excess fat from the skillet to keep the soup from becoming greasy.

In the same skillet with the remaining fat, add chopped onions and sauté for about 4 minutes until they become soft and translucent. Stir in minced garlic and continue to cook for an additional minute, allowing the mixture to become fragrant and flavorful.

Return the cooked meats to the skillet, then stir in crushed tomatoes and beef broth. Add dried oregano, salt, and pepper, transferring all ingredients into a pot if needed. Bring the mixture to a boil over medium-high heat, then reduce the heat and let it simmer gently, covered, for 5 minutes to meld the delicious flavors together.

While the soup simmers, prepare the refrigerated ravioli according to the package instructions, taking them off the heat 1 minute early for the perfect texture. Drain the ravioli, then gently add them to the simmering soup.

Stir in the heavy cream and add a handful of fresh basil leaves to the soup, letting it simmer for another 1-2 minutes. Taste and adjust seasonings as desired.

Ladle the creamy ravioli soup into bowls and finish with a sprinkle of freshly grated Parmesan cheese and additional basil leaves for an aromatic touch.