Heat olive oil in a large saucepan on medium heat.

Sauté chopped onion, thinly sliced celery, and crushed garlic for 3-4 minutes, until vegetables are tender.

Stir in tomato puree, 4 cups water, and sugar.

Bring to a boil on high heat.

Reduce to low heat.

Simmer, covered, for 8-10 minutes.

Meanwhile, cook frozen spinach and cheese ravioli in a large saucepan of boiling salted water according to package directions.

Drain the cooked ravioli.

Add the drained ravioli to the soup.

Simmer, uncovered, for 4-5 minutes or until ravioli is tender.

Serve topped with basil leaves and cracked black pepper.