“Only the pure in heart can make a good soup” - Beethoven
Its a rare occasion that I get to go out with the girls for a night out on the town and tonight is one of those monumental occasions. So a day cant pass where I don't cook something and since its freezing outside (low 60's at the shore) it seems like the perfect hot lunch for today that will later be dinner for my guys. So its a Lunner meal (lunch+dinner)
Chicken Cacciatore Ravioli Stew
adapted from The Sister's Cafe
INGREDIENTS
3 cloves garlic
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
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
Heat olive oil in a large soup pot over med-high heat.
Add minced/pressed garlic and rosemary and thyme.
Add the mushrooms, and stir occasionally, 3-5 minutes, seasoning with salt and pepper.
Add stewed tomatoes with their juices and roasted red peppers.
Add stewed tomatoes with their juices and roasted red peppers.
Break the tomatoes up a little bit with your spoon.
Add spinach, tomato sauce and chicken broth.
Stir until the spinach is all broken up in the broth.
Add the shredded chicken and bring liquid to a boil.
Add the shredded chicken and bring liquid to a boil.
Add the ravioli and cook until al dente, 4-5 minutes or according to package instructions.
Serve with Parmesan cheese and Italian bread if desired.
Crusty and chewy Italian bread, to pass at table - THIS 'MAKES' THE DINNER!
A pot full of love!
VERDICT
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.
Yay! I'm thrilled you liked it! Here's to delicious soups! :)
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