Tomato And Ravioli Soup - cooking recipe

Ingredients

1 tbsp olive oil
1 None onion, chopped
1 None celery stalk, thinly sliced
2 cloves garlic, crushed
1 can (28 oz) tomato puree
2 tsp sugar
1 pkg (13 oz) frozen spinach and cheese ravioli
None None Basil leaves, cracked black pepper, to serve

Preparation

Heat oil in a large saucepan on medium heat. Saute onion, celery and garlic 3-4 mins, until vegetables are tender. Stir in tomato puree, 4 cups water and sugar. Bring to a boil on high heat. Reduce to low. Simmer, covered, 8-10 mins.
Meanwhile, cook ravioli in a large saucepan of boiling salted water according to package directions. Drain.
Add ravioli to soup. Simmer, uncovered, 4-5 mins or until tender. Serve topped with basil leaves and cracked black pepper.