Ravioli Soup--quick and easy

I have been DYING to try the 'Ravioli and Vegetable soup' Recipe in the Latest 'Food Network' Magazine. I am SHOCKED at how good it is!

I made a couple changes--because I am lazy, and couldn't find the greens it called for--so I did the offered substitution (spinach), and I had no fresh time, so I used powdered thyme spice; I used purple onion instead of yellow,  a mozzarella parmesan mix for the cheese rather than just parm, AND I changed up the broth/water ratio :)

1 tbsp olive oil

1/4 c purple onion finely chopped

3 stalks celery--thinly sliced

3 carrots sliced

1 package ravioli--I used a bertolli frozen cheese ravioli

2 cups chopped spinach

1 tsp thyme

salt and pepper

mozzarella/parmesan shredded cheese

1 32 oz container beef broth (recipe says you can also use vegetable broth--for vegetarian or lighter taste/color)

2 cups of water

1. Heat oil and saute onion, celery, and carrots until tender/onions and celery are translucent

2. Add broth and water and heat to a boil

3. When boiling add ravioli and turn down heat to simmer; simmer until ravioli are tender/done but not mushy

4. Add thyme, salt and pepper

5. Gently stir in spinach until wilted

6. Serve in bowls hot and sprinkle cheese on top

It's AWESOME