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Heat olive oil and butter in a large stock pot or Dutch oven. Add onions and carrots; cook for 3 minutes. Stir in the ground meat and cook until browned.
Drain grease, if needed, and stir in garlic, basil, and oregano; cook for 2 minutes. Add the crushed tomatoes and chicken broth; bring to a boil.
Stir in the ravioli and cook for about 6 minutes or until the ravioli is just tender.
Stir in the chopped spinach and cook for 2 minutes or until the spinach is wilted. Slowly stir in half and half or cream.
Return the soup to a simmer and stir in the Parmesan cheese. Taste for salt and pepper and adjust accordingly.
Ladle into bowls and serve.