A Rachael Ray favorite from a few years ago -- seriously delicious.
3 cloves of garlic, crushed
2 Tbl. olive oil
1 c. fresh mushrooms, sliced
1/2 tsp. rosemary or Herbs de Provence
Salt and black pepper, to taste
1 (15 oz.) can stewed tomatoes with peppers, onions, and celery
2 roasted red peppers from a jar, drained and chopped
1 c. tomato sauce
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
6 c. chicken broth
3/4 - 1 lb. boneless, skinless chicken breast, cut into 1-inch pieces
1 lb. fresh ravioli, any flavor (I use frozen -- either cheese or Italian sausage)
Add olive oil, garlic, and mushrooms to soup pot/Dutch oven, and saute over low heat, seasoning with rosemary, salt and pepper while cooking. Add tomatoes, red peppers, tomato sauce, spinach and chicken broth to pot. Bring to a boil. Add chicken. When soup returns to a boil and chicken has cooked through (about 10 minutes), add ravioli, cooking until done. Serve with Romano (or parmesan, if you haven't come to the realization that Romano is better :) cheese sprinkled/shredded over the top and crusty bread.