“Only the pure in heart can make a good soup” - Beethoven
2 tablespoons extra-virgin olive oil
1 teaspoon dried rosemary leaves
1 teaspoon dried thyme leaves
1 cup fresh mushrooms, sliced ***I omitted these because I don't eat fungus***
Salt and pepper
1 (15-ounce) can stewed tomatoes with peppers, onions and celery (delmonte brand was the only one I could find amongst a thousand cans)
2 roasted red peppers, drained and finely chopped
8-ounce can tomato sauce
1 package chopped frozen spinach, thawed and squeezed dry
6 cups chicken broth **I used stock, don't know the difference**
3/4 to 1 pound chicken breasts, boiled and shredded **I used 1/2 a rotisserie chicken**
14-ounce package bite-size cheese ravioli
shredded Parmesan cheese, for servings
Add stewed tomatoes with their juices and roasted red peppers.
Add the shredded chicken and bring liquid to a boil.
A pot full of love!
HOLY DELICIOUSNESS!!! So I believe you can eat soup year round and this was certainly a very pleasant surprise. It was so easy, and super quick which is nice when you don't feel like cooking. Its a totally balanced meal in one pot which again is really nice. I could eat this for the next week and not get sick of it. It is perfect for a 60 degree and windy summer day or a cold wintry snowy day. This will become a staple to my hot lunch recipes for sure. It would be great for tailgating too--the possibilities are endless for this pot of sunshine. Hopefully the guys will enjoy it tonight as much as the cook did for lunch today.