Creamy Ravioli Soup 

Ingredients:

8 ounces Italian sausage
8 ounces lean ground beef
2 Tbsp olive oil
1 small onion, chopped
4 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
6 cups beef broth
1 Tablespoon dried oregano
20 ounces refrigerated cheese ravioli (we use four-cheese ravioli)
Fresh basil, for garnish
Salt & pepper, to taste
1 cup heavy cream
Instructions:

Cook the Meats:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage and ground beef, cooking until browned. Break up the meat as it cooks. Drain any excess fat.
Sauté the Vegetables:
Add the chopped onion and minced garlic to the pot. Sauté for about 3-4 minutes, or until the onion is translucent and fragrant.
Add the Tomatoes and Broth:
Stir in the crushed tomatoes, beef broth, and dried oregano. Bring the mixture to a simmer and let it cook for about 10-15 minutes to allow the flavors to meld.
Cook the Ravioli:
Add the refrigerated cheese ravioli to the pot and cook according to the package instructions, usually about 3-5 minutes, until the ravioli are tender.
Make it Creamy:
Reduce the heat to low and stir in the heavy cream. Season with salt and pepper to taste. Allow the soup to heat through for a few more minutes.
Serve:
Ladle the creamy ravioli soup into bowls and garnish with fresh basil.
Enjoy:
Serve warm with crusty bread or a side salad for a complete meal!