Crock Pot Tomato Ravioli Soup

While we were eating this for dinner tonight Jeremy said, "Wow, this is really good soup".  My jaw dropped.  Jeremy saying a soup (i.e. "water for dinner") is not only good, but really good?  The king of "yeah, it's not bad" said this soup was really good.  So I had to post it.

Crock Pot Tomato Ravioli Soup

Ingredients

• 3 tablespoons olive oil
• 4 cloves crushed garlic
• 1/2 cup diced onion
• 2 bay leaves
• 1 teaspoon oregano
• 1 teaspoon salt
• 8 or 9 LARGE tomatoes (you could use three 14.5 oz cans of diced tomatoes and skip sauteing them, just add directly to crock pot)
• ½-1 cup Italian sausage, cooked and out of casing
• 3 cups chicken broth
• 1 tablespoon brown sugar
• 1/2 cup evaporated milk
• 1 cup dried cheese or mushroom ravioli
• 1 1/2 teaspoons dried

Instructions

1. Saute garlic, onion and frozen basil in olive oil until garlic is slightly browned.
2. Add your tomatoes and bay leaves; bring to a boil. Boil until it creates enough sauce for about 6 cups of juice. Add more tomatoes if needed.
3. Add chicken broth to your crock pot.
4. Once tomato mixture is ready, add to the crock pot.
5. Add sausage, seasonings, and brown sugar and stir well.
6. Cook on HIGH for 4-5 hours (or LOW for 7 hours).
7. Add the evaporated milk and dried ravioli; stir and cook on LOW for another 30-45 min until ravioli is tender.
8. Serve with crusty bread and enjoy!