1 -14 oz can diced tomatoes in juice
1 package frozen ravioli or tortellini
4 cups chicken broth
1/2 tsp thyme
1 bay leaf
5 oz bag of baby spinach-a few handfuls
1 sliced zucchini
1 medium yellow onion-chopped
2 -4 cloves garlic-minced
1/2 cup parmesan cheese
1 Tablespoon olive oil
1. Heat a large pan over medium high heat. When hot, add olive oil to the pan along with the onion and garlic and spices. Cook and stir until onion is clear.
2 Add the tomatoes and juice. Add the broth. Bring to a boil.
3. Add ravioli and cook until ravioli is floating on the top of the water. About 5 minutes.
4. Remove from heat and stir in baby spinach.
5. Add salt and pepper to taste. Spoon into bowls, garnish with parmesan cheese.