Submitted by Colette Fleming

Prep time: 10 minutes

Cook time: 20 minutes

Yield: 4 servings

3 cloves garlic

2 T extra-virgin olive oil

2 stems fresh rosemary leaves

2 stems fresh thyme leaves

1 c pre-sliced fresh mushrooms

Salt and pepper

1 (15 oz) can stewed tomatoes with peppers, onions and celery

2 roasted red peppers, drained (not in vinegar) TJ has in a jar

1 c tomato sauce

1 pkg fresh spinach

6 c chicken broth

1 pkg chicken breast tenders (3/4 – 1 lb)

1 lb fresh ravioli or tortellini, any flavor

1 c grated Parmigiano-Reggiano or Romano

Heat olive oil in large soup pot.  Add garlic and 2 stems each of rosemary and thyme (the leaves will fall off the stems).  Add mushrooms and cook 3-5 minutes.  Season the mushrooms with a little salt and pepper as they are cooking.

Add the can of tomatoes and chopped up roasted red peppers.  Squeeze as much liquid as possible out of spinach.  Add spinach, tomato sauce and chicken broth.  Stir slowly.  Cover the soup and raise the heat to high.

Cut the chicken tenders into 1-inch pieces and add to stew.  When the stew comes to a boil again, add the ravioli and leave off the lid.  Cook stew until ravioli is almost done, about 5 minutes.  Turn off heat and let stew cool done a bit.  Serve and pass the cheese for topping.

Rachael Ray