Deb's Ravioletti Soup
1 Pkg Davinci Ravioletti cooked (these are in dry in the pasta aisle)
1 Jar spaghetti sauce
1-1/2 spaghetti sauce jars of water
1 can fire roasted diced tomatoes
1 zucchini sliced and quartered
1 med onion chopped
1/2 pkg fresh mushrooms chopped
1 square pkg frozen chopped spinach
1 Tbsp chicken base
2 leaves fresh basil sliced chiffonade
2-3 cloves garlic chopped fine or pressed (or cheat and use Tbsp jarred chopped garlic)
1 Tbsp olive oil
Salt and Pepper to taste
In large stock pot or sauce pan on medium high (or in 6-8 qt slow cooker on high) heat olive oil and sautee onions, mushrooms and basil until onions are translucent. Add remaining ingredients and stir well. Bring to a boil and reduce heat to low and simmer for 30 minutes to an hour. If you like your veggies a little "al dente" go for 1/2 hour.
Serve with Parmesan and some good hard rolls or garlic bread.