4 cups Chicken or Vegetable Broth, 29 oz Tomato Sauce, 14.5 oz Diced Tomato, 12 Oz onion and pepper blend, 1 teaspoon Dried Basil, .5 teaspoon Thyme, 6 cloves Garlic, 1 teaspoon Oregano
Cook for 6 hours on low. Can switch to warm after 6 hours if you need more time.
Add frozen ravioli and spinach about 30 minutes prior to serving.
2 cups Spinach, 20 oz round frozen ravioli
Salt and pepper to taste if needed prior to serving
Salt and Pepper to taste, if needed
Note: If you think you will have leftovers, you may want to cook the ravioli separately and add it to each individual bowl. Pasta stored in soup will become mushy and begin to break apart. We like it that way, but that is personal taste.