1. In a saucepan, heat the oil over medium heat. Cook the onion, bell pepper, and garlic for 1 to 2 minutes.
2. Add the tomato sauce, broth, tomato paste, thyme, and bay leaf. Season with salt and pepper, and stir. Bring to a boil, then simmer for 18 to 20 minutes over low-medium heat.
3. Add the zucchini and continue cooking for 5 minutes. Blend the soup.
4. Add the ravioli and continue cooking according to the package instructions.
5. When serving, garnish with Parmesan cheese and basil leaves.