I made this soup on a cold night after a LONG day of grocery shopping, and it was a hit. Even The Man went back for seconds, which, if you've been reading this blog for very long, you know he doesn't usually do that with soup. Then, he blew my mind again and said he thought it'd be just as good without the chicken!
Ingredients List:
3 cloves Garlic (Minced)
2 Tablespoons Olive Oil
2 stems fresh rosemary
2 stems fresh thyme leaves
1 Cup Pre-Sliced Mushrooms
Salt and Pepper
1 15oz can stewed tomatoes w/ peppers, onions & celery
2 Roasted Red Peppers
1 Cup Tomato Sauce
1 10oz Package Spinach
6 Cups Chicken Broth (or Vegetable Broth)
3/4-1lb Chicken Breast Tenders (Diced) (Omit for Meatless version)
1 lb Fresh Ravioli (or GF Ravioli)
1 Cup Grated Parmesean Cheese
Heat a big pot over medium-high heat.
Add Olive Oil.
Once Olive Oil is hot, add garlic, rosemary and thyme to pot.
The leaves will fall off the stems during cooking. You'll remove the stems later.
Add the mushrooms to the pot.
Season with salt and pepper to taste.
Cook, stirring occasionally 3-5 minutes.
Add tomatoes.
Stir
Chop Roasted Red Peppers, add to pot.
Stir
Add tomato sauce and broth.
Stir
Increase heat to high, bring soup to a boil.
Add diced chicken.
Once soup returns to a boil, add ravioli.
Cook according to package directions (usually boil for 8 minutes).
When ravioli is done, remove from heat.
Add spinach.
Allow spinach to wilt.
Serve topped with parmesan cheese.