Sausage Ravioli Soup

I got this yummy recipe from my sister's ward cookbook. My family LOVES it then I took it to a RS function last night and had many people asking for the recipe, so here it is:

12 oz Italian sausage
1 onion, chopped
1 14 oz jar artichoke hearts (I chop them--my kids eat them better)
2 cans Italian diced tomatoes
5 cups water
5 beef bullion cubes
1 tsp Italian seasoning
1 package fresh cheese ravioli
2 small zucchinis, julienned (I omit these if I don't have them)
Parmesan cheese

Brown sausage with onions. Drain fat. Add remaining ingredients except ravioli and zucchini. Bring to a boil. Add ravioli and zucchini; cook until pasta is done. Top with shredded Parmesan cheese.

A few notes:
The original recipe called for 2 jars of artichoke hearts. I don't think you need two if you chop them. But if you LOVE artichoke hearts, go for two!

The original recipe calls for 4 cups of water/bullion, but I like it with a little more broth because by the time you are scooping from the bottom of the pot, there is very little broth left with only 4 cups.

Last night I used half sausage ravioli and half cheese ravioli. The sausage ones were not that good with it. I also like the fresh raviolis in this soup MUCH better than frozen.