In a stock pot, sauté in olive oil until tender:

4 Ribs Diced Celery
1 Diced Onion
1 Chopped Carrot
3 Cloves Minced Garlic

Add:

2 Qts Chicken Broth
2 Cups Cherry Tomatoes*
12 Oz Canned Tomato Juice
1 Cup Sliced Mushrooms
1 Tsp thyme
1 Tsp Oregano
1 Tsp Rosemary
1 Tsp Basil
1 Tsp Sage
Salt to taste

Bring ingredients to a boil; simmer until vegetables are almost tender. Add frozen cheese ravioli and cook until done.

*15 Oz of canned diced tomatoes may be substituted.